SWEET, TART, AND SPICY SHRIMP AND CUCUMBER SALAD

Sweet, Tart, and Spicy Shrimp and Cucumber Salad image

Yield Makes 6 to 8 servings

Number Of Ingredients 20

For dressing
1/4 cup fresh lime juice
3 tablespoons light brown sugar
2 tablespoons Asian fish sauce, such as nam pla or nuoc mam
2 tablespoons vegetable oil
1 tablespoon finely grated lime peel
1 teaspoon hot chile paste, such as sambal oelek
1 teaspoon grated peeled fresh ginger
For salad
2 pounds (about 8) Persian or Japanese cucumbers
1 1/2 teaspoons salt
1 tablespoon vegetable oil
3/4 cup lightly salted roasted peanuts
1 pound cooked deveined peeled medium shrimp
4 cups thinly sliced napa cabbage
1 large red bell pepper, seeded and cut into matchsticks
3 green onions, cut into matchsticks
1/2 cup fresh cilantro leaves
1/2 cup torn fresh Thai or regular basil leaves
2 teaspoons black sesame seeds, toasted

Steps:

Make dressing
Whisk together all dressing ingredients in a small bowl; let the dressing stand while preparing the salad.
Make salad
Peel half of the cucumbers; cut in half lengthwise and scoop out seeds with a small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in a large strainer set over a bowl.
Cut off the ends from the remaining cucumbers and cut in half lengthwise. Scoop out the seeds. Cut the halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to the strainer. Sprinkle with the salt; let drain 30 minutes.
Heat the oil in a heavy medium skillet over medium-high heat. Add the peanuts; sauté until golden. Using a slotted spoon, transfer the peanuts to paper towels to drain.
Combine the shrimp, cabbage, bell pepper, green onions, cilantro, and basil in a large bowl.
Pat the cucumber pieces dry and add to the salad. Toss with the dressing; sprinkle with peanuts and black sesame seeds, and serve.