Name: Sweet, Tart, and Spicy Shrimp and Cucumber Salad
Yield: Makes 6 to 8 servings
Ingredients: 1/4 cup fresh lime juice; 3 tablespoons golden brown sugar; 2 tablespoons fish sauce (such as nam pla or nuoc nam)*; 2 tablespoons vegetable oil; 1 tablespoon finely grated lime peel; 1 teaspoon hot chili paste (such as sambal oelek)*; 1 teaspoon grated peeled fresh ginger; 2 pounds Persian or Japanese cucumbers (about 8); 1 1/2 teaspoons salt; 1 tablespoon vegetable oil; 3/4 cup lightly salted roasted peanuts; 1 pound cooked deveined peeled medium shrimp; 4 cups thinly sliced Napa cabbage; 1 large red bell pepper, cut into matchstick-size strips; 3 green onions, cut into matchstick-size strips; 1/2 cup fresh cilantro leaves; 1/2 cup torn fresh Thai basil leaves or regular basil leaves; 2 teaspoons black sesame seeds,* toasted; Available in the Asian foods section of many supermarkets and at Asian markets.

A satisfying first-course salad with beautifully balanced Asian flavors.

Recipe information

Yield
Makes 6 to 8 servings

Ingredients

Dressing:

1/4 cup fresh lime juice

3 tablespoons golden brown sugar

2 tablespoons fish sauce (such as nam pla or nuoc nam)*

2 tablespoons vegetable oil

1 tablespoon finely grated lime peel

1 teaspoon hot chili paste (such as sambal oelek)*

1 teaspoon grated peeled fresh ginger

Salad:

2 pounds Persian or Japanese cucumbers (about 8)

1 1/2 teaspoons salt

1 tablespoon vegetable oil

3/4 cup lightly salted roasted peanuts

1 pound cooked deveined peeled medium shrimp

4 cups thinly sliced Napa cabbage

1 large red bell pepper, cut into matchstick-size strips

3 green onions, cut into matchstick-size strips

1/2 cup fresh cilantro leaves

1/2 cup torn fresh Thai basil leaves or regular basil leaves

2 teaspoons black sesame seeds,* toasted

Available in the Asian foods section of many supermarkets and at Asian markets.

Preparation

For dressing:
Step 1
Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad.
For salad:
Step 2
Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in large strainer set over bowl.
Step 3
Cut off ends from remaining cucumbers and cut in half lengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer. Sprinkle with 1 1/2 teaspoons salt; let drain 30 minutes.
Step 4
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts; sauté until golden. Using slotted spoon, transfer peanuts to paper towel to drain.
Step 5
Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.
Step 6
Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.

TagsSalad Asian Shrimp Shellfish Seafood Cucumber Vegetable Lime Citrus Fruit Peanut Nut Napa Cabbage Cabbage Leafy Greens Cilantro Herbs & Spices Basil Main Dinner Gluten Free Dairy Free Weeknight Meals Saute Bon Appétit

Recipe information

Ingredients

Dressing:

Salad:

Preparation

For dressing:

Step 1

For salad:

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes