**The original recipe calls for bean sprouts, but we don't like them. We sub farm box produce (shredded kohlrabi, sliced radishes, shredded jicama, etc)
Also, we grow mint and basil in our garden during the summer. But I've made this salad in the winter without the herbs and it's just as good.
SALAD:
2 cups fresh bean sprouts**
2 cups thinly sliced napa (Chinese) cabbage, regular cabbage, or bok choy
1 cup diced fresh pineapple
3/4 cup shredded carrot (about 1 large)
1/2 cup coarsely chopped mint leaves
1/4 cup coarsely chopped Thai basil leaves
3/4 pound medium shrimp, peeled and deveined ~toss with a little olive oil, garlic powder, lemon pepper, and a sprinkle of cayenne (or Katie's Slap Ya Mama! salt)
DRESSING:
1 tablespoon brown sugar
3 tablespoons fresh lime juice (about 1 lime)
1 tablespoons fish sauce
SALAD:
2 cups fresh bean sprouts**
2 cups thinly sliced napa (Chinese) cabbage, regular cabbage, or bok choy
1 cup diced fresh pineapple
3/4 cup shredded carrot (about 1 large)
1/2 cup coarsely chopped mint leaves
1/4 cup coarsely chopped Thai basil leaves
3/4 pound medium shrimp, peeled and deveined ~toss with a little olive oil, garlic powder, lemon pepper, and a sprinkle of cayenne (or Katie's Slap Ya Mama! salt)
DRESSING:
1 tablespoon brown sugar
3 tablespoons fresh lime juice (about 1 lime)
1 tablespoons fish sauce
1 Tbs vinegar (rice wine or apple cider)
1 Tbs orange marmalade (or pineapple apricot preserves would be good)
1 tsp sesame oil
2 garlic cloves, minced
2 Thai chiles, seeded and minced (or a spoonful of chili garlic sauce)
3/4 cup chopped unsalted, dry-roasted peanuts
Lime wedges (optional)
Preparation
1. Preheat oven to 350 degrees. To prepare salad, combine first 6 ingredients in a large bowl.
2. Bake seasoned shrimp on a baking pan for 5-7 minutes until cooked through.
3. To prepare dressing, combine all dressing ingredients in a small bowl, stirring with a whisk until sugar dissolves. Pour dressing over salad, tossing to coat. Sprinkle with shrimp & peanuts. Serve with lime wedges, if desired.
2 garlic cloves, minced
2 Thai chiles, seeded and minced (or a spoonful of chili garlic sauce)
3/4 cup chopped unsalted, dry-roasted peanuts
Lime wedges (optional)
Preparation
1. Preheat oven to 350 degrees. To prepare salad, combine first 6 ingredients in a large bowl.
2. Bake seasoned shrimp on a baking pan for 5-7 minutes until cooked through.
3. To prepare dressing, combine all dressing ingredients in a small bowl, stirring with a whisk until sugar dissolves. Pour dressing over salad, tossing to coat. Sprinkle with shrimp & peanuts. Serve with lime wedges, if desired.
No comments:
Post a Comment