As my garden produces more and more veggies, I keep trying to find more and more recipes to use my bounty. Having an abundance of cabbage that of course, was all ready at once. Vietnamese Shrimp Salad used not only my cabbage but my beautiful herbs.
This salad is super simple and stunning. It looks like you took much more effort than it really takes.
Utilizing prepackaged cabbage and pre-cut veggies would make prep even quicker. Using my fresh cabbage did require me to do some chopping, but I looked at it as therapeutic.
Fresh is the word to describe this salad. Crunchy cabbage, carrots, red peppers, and red onions infused with fresh herbs and a spicy citrus dressing. Topped with juicy shrimp…..yum!!!
When I made this salad, it was blazing hot outside. Vietnamese Shrimp Salad made a light dinner that did not require cooking perfect for a hot day.
Allowing the salad to be dressed individually meant that the salad would keep for a couple of days. Some of the salad was dressed (pictures), and even that kept well for another day. Cabbage tends to keep better with a dressing that other salad greens.
Looking for a refreshing, easy beautiful summer salad? Try our Vietnamese Shrimp Salad.
Looking for another way to use that fresh garden cabbage? Toasted Quinoa Cabbage Salad is a delicious way!!
Vietnamese Shrimp Salad
- Prep Time: 20 minutes
- Cook Time: No Cook
- Total Time: 20 minutes
- Yield: 2-3 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: Vietnamese
Ingredients
4 cups shredded cabbage
1 cup shredded carrots
1/2 of a red onion thinly sliced
1/2 cup red pepper strips, thinly sliced
1/4 cup cilantro, chopped
1/4 cup small mint leaves
1/4 cup fresh basil leaves, chopped
1–12ounce package cooked shrimp, thawed
4 tablespoons roasted peanuts, chopped
Dressing
1/4 c freshly squeezed lime juice
1/4 cup olive oil
2 garlic cloves, minced
3 tablespoons fish sauce
4 tablespoons sugar
1/4 teaspoon red chili flakes
1 tablespoon sweet chili sauce (found in the Asian section of the grocery store)
Instructions
Combine all dressing ingredients in a small jar or blender and mix until emulsified. Set aside.
In a large bowl, toss the cabbage, carrots, onion, red pepper and half of the cilantro, mint, and basil.
Top with cooked shrimp. Then sprinkle with the rest of the herbs, peanuts.
Serve the dressing separately so that each person can dress their own salad.
