Zesty Thai Shrimp and Mango Salad
Ingredients
1 lb large succulent shrimp (peeled, deveined, and cooked/chilled)
2 firm mangos, peeled and sliced into long, thin matchsticks
2 cups shredded green cabbage or napa cabbage
1 cup English cucumber, julienned
½ cup red onion, very thinly sliced
½ cup fresh cilantro leaves, chopped
¼ cup fresh mint leaves, torn
Spicy Thai Dressing
- 3 tbsp fresh lime juice
- 2 tbsp fish sauce
- 1.5 tbsp brown sugar
- 1 garlic clove minced
- 1 Thai bird's eye chili finely minced (seeded to reduce heat)
Instructions
- Mellow Onions: Soak sliced red onions in a bowl of ice water for 5 minutes to reduce their sharp edge, then drain thoroughly.
- Emulsify Dressing: In a glass mason jar, combine lime juice, fish sauce, brown sugar, minced garlic, and minced chili. Shake vigorously until the sugar is fully dissolved.
- Assemble Greens & Fruit: In a wide salad bowl, toss together the shredded cabbage, julienned cucumber, drained red onions, mango matchsticks, chopped cilantro, and fresh mint.
- Incorporate Protein: Add the chilled shrimp to the salad architecture.
- Toss and Garnish: Drizzle the spicy dressing over the salad and toss gently using salad tongs. Garnish with crushed roasted peanuts or crispy fried shallots, and serve immediately.
Categories: Lunch & Dinner
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