Ingredients
1lbshrimp
3tbspextra virgin olive oil
1½tbspAsian fish sauce
1lime,zested, juiced, finely grated
1tbsplight brown sugar
1tspThai red curry paste
1small shallot
½small green cabbage,(6 packed cups)
2carrots
2kirby cucumbers
1cupunsalted peanuts,roasted
1cupcilantro leaves
Preparation
Bring a large pot of salted water to a boil and fill a bowl with ice water.
Add the shrimp to the boiling water and cook for about 1 minute, until pink and curled. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated.
Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted.
Toss the salad, top with the peanuts and cilantro and serve with lime wedges. Enjoy!
