ASIAN SHRIMP AND CABBAGE SALAD
Rather like a deconstructed Thai Spring Roll. If you want to make it super easy, purchase pre-cooked shrimp from your deli counter. From Melissa Clark in the New York Times.
Provided by lecole54
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Step 1: 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 until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
- Step 2: 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.
SHRIMP AND CABBAGE SALAD
This is yet another version of Ramen Noodle Slaw, but with a little different twist -- lime. Also,no nuts, as my family isn't wild about them in a main dish. The bottled dressings listed are Good Seasons and Kraft brands, because that's available here. This makes a great lunch or light supper when it's too hot to eat (but when is that???). It's easy to put together: use a LARGE Tupperware bowl with a lid, and you don't even need to stir, just turn it over a few times, and chill! (Cooking time is chilling time)
Provided by Cinnamom in Illinois
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice (shred) Napa cabbage and place in large bowl.
- Grate carrot into the cabbage.
- Add drained water chestnuts, bean sprouts and shrimp.
- Crush ramen noodles and add those to bowl; sprinkle spice packet over all.
- Pour in both salad dressings. The directions are for 1/3 cup each, but add or subtract amounts to your liking. Most times, I just squirt until it looks good!
- Juice the lime over all.
- Place lid on the bowl and turn over several times. Best chilled for at least an hour.
Nutrition Facts : Calories 391.8, Fat 23, SaturatedFat 4.3, Cholesterol 110.4, Sodium 770.1, Carbohydrate 31.5, Fiber 3.1, Sugar 9.6, Protein 17
SOUTHEAST ASIAN CABBAGE AND SHRIMP SALAD
Make and share this Southeast Asian Cabbage and Shrimp Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- To prepare dressing, combine first 8 ingredients, stirring with a whisk until sugar dissolves.
- To prepare salad, combine cabbage and next 5 ingredients (through cucumber) in a large bowl.
- Drizzle dressing over salad, and toss well to coat.
- Sprinkle with peanuts; garnish with mint sprigs, if desired. Serve immediately.
Nutrition Facts : Calories 254.5, Fat 6.8, SaturatedFat 1.1, Cholesterol 172.8, Sodium 550.2, Carbohydrate 22.6, Fiber 3.8, Sugar 11.9, Protein 27.6
SHRIMP AND MUSSEL SALAD WITH CABBAGE SLAW
They added cook time to prep time. The full prep time is 1.5 hours -- you prep some of the veggies while cooking seafood, and I gave ample time on all ends for logistics. Full prep time is no more than 1.5 hours. I just took this to a potluck (which had other salads) and at a potluck, this serves 15 people very well. If you can't find them, consider the nigella seeds optional -- they're also known as kalunji seeds, and they are a mild seasoning found in some Indian foods. Find something fun to substitute with, if you wish. Also: keep in mind that I don't tend to measure ingredients in this sort of recipe -- everything except the seafood (which came in packages with poundage labeling) is an eyeball approximation. I do try to eyeball correctly.
Provided by Diann is Cooking
Categories Mussels
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring hot water, sufficient to cover the shrimp, to boil. Drop in the shrimp. Leave in the hot water for no more than 90 seconds. Drain and run cold water over. Peel. (You can peel before you cook if you prefer. I tend to peel some while waiting on the water, and the rest after. You can even skip this step by buying pre-cooked shrimp, but I find they often taste a little funky.).
- Bring hot water, sufficient to cover the mussels, to boil. Drop in the mussels -- there were enough of these that I divided the lot and did this step twice -- and let them cook. When foam starts rising, after about 3 minutes, you can reduce the heat to a strong simmer, and fish out (using tongs) the mussels whose shells are opening, and place in a separate bowl. By seven minutes, all the mussels that will open should have done so, unless your pot was too tightly packed. Run cold water over the retrieved mussels. Best is to put the mussels in a bowl that is directly under running cold water as you retrieve them. Discard any mussels that do not open. The opening size should be over 1/8th inch for it to count for something I'd serve to others, not to mention eat myself.
- Remove mussels from their shells, and add to shrimp, and store, covered, in fridge.
- Slice thinly: cabbages, onion, fennel bulb. Roughly chop shreds to smaller amounts.
- If your cucumber is waxed, or if it has a thick skin, peel it. Otherwise you may optionally leave the skin on. Slice cucumber into very fine slices. Halve or quarter these, depending on the thickness of the cucumber.
- Put the above vegetation into a large serving bowl.
- Add the fresh parsley (don't stint, but I didn't measure it), chopped fine. Add the capers, the ground pepper and the nigella seeds. Make the nigella seeds, if you have them, a heaping tablespoonful.
- Add the chilled seafood.
- Dressing: the juice of 1.5 large lemons (slice lemons into segments and squeeze, removing seeds as you go). Add the vinegar and the olive oil, mix, and pour over your salad. Toss the salad up. Try to get everything coated, lightly. Feel free to add a little bit more of the oil and the vinegar, if you think this needs.
- Optional garnish at the end: 1 tomato (from a roadside stand, a farmer's market, or your own garden, NOT the supermarket) sliced and laid invitingly atop the salad.
Nutrition Facts : Calories 380.9, Fat 11.4, SaturatedFat 1.8, Cholesterol 262.8, Sodium 1645.4, Carbohydrate 17.8, Fiber 2.4, Sugar 3.3, Protein 50
SHRIMP AND CABBAGE SALAD
Categories Salad Citrus Leafy Green Shellfish
Number Of Ingredients 14
Steps:
- Salad: 1. Heat a medium-size pot of water to boiling. Add edamame and cook as per package directions, about 5 minutes. Drain, cool and shell beans from pods (you will have about 1-1/4 cups). 2. With a sharp knife, cut peel and white pith from oranges. Following membranes, cut out orange sections and place in a small bowl. Squeeze any extra juice from membranes into bowl, then discard membranes. 3. In a large bowl, combine edamame, orange sections, shrimp, cabbage and scallions. Prepare Dressing: 4. In small bowl, whisk together vinegar, hoisin, sugar, sesame oil, soy sauce and 1/4 teaspoon of the salt. While whisking, add oil in a thin stream. Add dressing to bowl; toss to combine. Season with remaining 1/4 teaspoon salt; serve.
CABBAGE SHRIMP SALAD
This recipe is one of the best salads I have ever tried. It is so easy to put together and so yummy. My family absoluetly loves it.
Provided by Carolyn Parke @Homemadehappiness
Categories Other Salads
Number Of Ingredients 9
Steps:
- In a large bowl combine cabbage, green onion, shrimp, and ramen noodles,
- Mix oil, vinegar, sugar, and accent seasoning. Stir well.
- Pour dressing over the salad. Toss gently. Refridgerate for at least 1 hour. The longer it sits the better the flavor.
- Prior to serving, add sunflower seeds.
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