Description
A vibrant and refreshing Vietnamese Shrimp Salad featuring tender sautéed shrimp, crisp napa cabbage, fresh herbs, and a tangy lime-fish sauce dressing, topped with crunchy roasted peanuts for texture.
Ingredients
Scale
Shrimp
- 1 lb (450 g) medium shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Vegetables and Herbs
- 2 cups napa cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1/2 cup red bell pepper, julienned
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh basil leaves, chopped
Dressing
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 red chili, thinly sliced (optional)
Topping
- 1/4 cup roasted peanuts, chopped
Instructions
- Cook the shrimp: In a large pan, heat the vegetable oil over medium heat. Add the shrimp, salt, and black pepper, and cook until the shrimp turn pink and are opaque, about 3-4 minutes. Remove from heat and set aside.
- Prepare the vegetables: In a large bowl, combine the thinly sliced napa cabbage, julienned carrots, cucumber, red bell pepper, and chopped fresh mint, cilantro, and basil leaves. Toss gently to mix.
- Add shrimp to vegetables: Add the cooked shrimp to the vegetable and herb mixture, gently tossing to combine without bruising the delicate leaves.
- Make the dressing: In a small bowl, whisk together lime juice, fish sauce, sugar, minced garlic, and thinly sliced red chili (if using) until the sugar is fully dissolved and the dressing is well combined.
- Dress the salad: Pour the prepared dressing over the shrimp and vegetable mixture, tossing thoroughly to ensure even coating and flavor distribution.
- Plate the salad: Transfer the dressed salad to a serving platter or divide onto individual plates for presentation.
- Add topping: Sprinkle the chopped roasted peanuts evenly over the top of the salad just before serving to add crunch and nutty flavor.
Notes
- For a spicier salad, increase the amount of red chili or substitute with fresh chili slices.
- The salad is best served immediately to keep the vegetables crisp and fresh.
- Peanuts can be substituted with toasted cashews or almonds for a different nutty flavor.
- If fish sauce is unavailable, a mixture of soy sauce and lime juice can be used as a substitute, though the flavor will vary.
