|Preparation Time||20 Minutes|
|Cook Time||10 Minutes|
|Total Time||30 Minutes|
|Type||Appetizer; Main Dish; Side Dish|
|Diet||Low Calorie; Low Carb; Heart Healthy; High Protein|
12 ounces (about 1 1/2 cups) cold Maine shrimp or other small shrimp, cooked and peeled
1/2 small head of Chinese or napa cabbage
20 sprigs fresh cilantro, divided
1 small head of Boston lettuce
1/3 cup rice vinegar
3 tablespoons peanut oil
2 tablespoons fish sauce
2 tablespoons Asian chili sauce
1 tablespoon sugar
1 teaspoon fresh ginger, finely chopped
1 small carrot, peeled and shredded
1/2 cup roasted unsalted peanuts, coarsely chopped, divided
Pick over the shrimp, discarding any pieces of shell. Cover and keep chilled until ready to toss the salad.
Slice the cabbage into a chiffonade (very thin strips), about 1 to 2 inches long, to get 5-6 cups. Slice 12 cilantro sprigs (stems and leaves) very thin; reserve the remaining sprigs for garnish. Separate and wash the lettuce leaves. Keep everything chilled until ready to toss the salad.
Mix the vinegar, peanut oil, fish sauce, chile sauce, sugar, and ginger in a small bowl. Keep at room temperature for up to 2 hours, or cover and refrigerate if making ahead. Let the cold dressing come to room temperature before tossing with the salad.
Just before serving, toss the reserved shrimp, cabbage, sliced cilantro, carrot, and 6 tablespoons of chopped peanuts with the dressing in a large bowl. Arrange the reserved lettuce leaves on a serving platter or in a large, shallow serving bowl. Mound the salad on the lettuce and garnish with the remaining 2 tablespoons peanuts and 8 cilantro sprigs.
Calories: 234 cal
Total fat: 14g
Saturated fat: 2g