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Vietnamese Shrimp Salad

Vietnamese Shrimp Salad

  • Author: Marty
  • Prep Time: 20 minutes
  • Cook Time: No Cook
  • Total Time: 20 minutes
  • Yield: 2-3 servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Vietnamese

Scale

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
112ounce 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.


Keywords: cabbage, shrimp, red pepper, carrots, red onion, easy, quick, garden veggies