Napa Cabbage and Cucumber Salad with Shrimp

This asian inspired salad is absolutely delightful.  I adapted the recipe from  It’s wonderful as a side salad, but is just as amazing as an entrée when topped with any kind of protein.

I’ve served it with skirt steaks for a fancy meal.  Here I paired it with some garlic shrimp (which I always have pre-made in my fridge) for a quick lunch.  This salad is crisp and fresh and full of flavors, you just can’t go wrong with this recipe.

Ingredients (for the salad):

  • 1 small head Napa Cabbage, finely sliced (about 8 cups)
  • 4 small cucumbers (1 ½ pounds), julienne cut (6 cups)
  • ½ cup chopped roasted, salted peanuts
  • ¼ cup chopped fresh cilantro leaves
  • 1/3 cup peanut oil or canola oil
  • ¼ cup freshly squeezed lime juice
  • 2 teaspoons sugar
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • Splash of rice vinegar, about 1 tbsp
  • Red chili flake to taste, optional


  • Combine cabbage, cucumbers, peanuts and cilantro in a large bowl.
  • Whisk oil, lime juice, sugar, salt, garlic powder, vinegar and red chili flake if using in a small bowl.
  • Pour over the vegetable mixture and toss to coat.

For the Shrimp:

  • 6-7 large shrimp (peeled and deveined)
  • Salt and pepper to taste
  • 1 tablespoon of oil
  • 2 cloves of garlic, crushed (optional)


  • Heat 1 tablespoon of oil in a pan on medium heat along with the garlic.  ** See notes
  • Toss the shrimp with a pinch of salt and pepper
  • Add the shrimp and fry for 3-4 minutes, stirring constantly (until opaque)
  •  Chop the shrimp in bite size pieces (optional)

**Note: Add the garlic while the oil is still cold, this way it’ll infuse the oil as it’s heating up without browning too fast.





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