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Asian Shrimp and Cabbage Salad

Recipe courtesy of Chef April Neujean of ESYNOLA


½ pound medium shrimp, peeled and deveined and then boiled

2 Tablespoons sesame oil

2 teaspoons soy sauce

1 teaspoon fish sauce

Zest of 1 lime

Zest 1 orange

Juice of ½ lime

Juice of ½ orange

1 Tablespoon light brown sugar

2 teaspoons Thai red curry paste

2 Tablespoons minced shallot

½ small green cabbage, finely shredded

2 carrots, grated

½ red pepper, julienned

1 cucumber, thinly sliced

½ cup roasted peanuts, coarsely chopped

¼ cup cilantro leaves


  1. In a small bowl, whisk together sesame oil, soy sauce, fish sauce, lime zest, lime juice, orange zest, orange juice, brown sugar, curry paste, and shallots.
  2. In a large bowl, combine cabbage, carrots, red pepper, cucumbers, and shrimp.
  3. Toss ingredients with dressing until evenly coated.
  4. Top with peanuts and cilantro.