SHRIMP SALAD WITH CUCUMBERS & ROASTED PEANUTS

By jarren

Ingredients

• Salad Dressing:
• 1/4 cup fresh lime juice
• 3 tbsp light brown sugar
• 2 tbsp fish sauce
• 2 tbsp vegetable oil
• 1 tbsp grated lime peel
• 1 tsp hot chili paste (samba oelek)
• 1 tsp grated peeled fresh ginger
• For Salad:
• 2 lbs cucumbers
• 1 1/2 tsp salt
• 1 tbsp vegetable oil
• 34 cup lightly salted roasted peanuts
• 1 lb 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 basil leaves
• 2 tsp black sesame seeds

Details

Servings 6
Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

Salad Dressing:

Whisk together all dressing ingredients in a small bowl; let stand while preparing the salad.

For Salad:

Peel half of the cucumbers; cut in half lengthwise and scoop out seeds with a small spoon (a serrated grapefruit spoon works well). Cut into 1/4" cubes (about 2 cups) and place in a 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" thick slices (about 2 1/2 to 3 cups); add to the strainer.

Sprinkle with salt and let drain 30 minutes.

Heat oil in a heavy skillet over medium-high heat. Add the peanuts, saute until golden. Using a slotted spoon, transfer the peanuts to paper towels to drain.

Combine the shrimp, cabbage, red 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 the black sesame seeds and serve.