Shrimp Coleslaw
with a Southeast Asian Twist
Recipe By:
Prep + Cook Time:
35 mins
Serving Size:
5 Servings
As featured in the:
May 28, 2008 Coupon Book
Recipe Category
Ingredients
1 ½ cup unsweetened coconut milk
½ cup mayonnaise
1 lime, juiced (or 3 tbsp.)
3 tbsp. rice vinegar
1 cup green onion, sliced thin
½ head cabbage, shredded
½ head Chinese/Napa cabbage, shredded
1 large carrot
½ red onion, peeled, halved & sliced thin
1 cup fresh mint, roughly chopped (divided, save some for garnish)
1 lb. salad shrimp (cooked)
salt
fresh ground black pepper
1 cup fresh cilantro, roughly chopped (divided, save some for garnish)
½ cup roasted peanuts, chopped
Instructions
Prepare dressing by combining the coconut milk, mayonnaise, lime juice, fish sauce, rice vinegar and green onion in a mixing bowl. Refrigerate for about an hour to thicken and let the flavors develop.
Toss together the cabbages, carrot, red onion, and fresh mint in a large bowl or pan and top with shrimp. Simply add dressing, a little at a time according to desired amount in order to not saturate your salad greens (quantity of the salad will vary depending on the size of the cabbage). Season with salt and fresh ground pepper then sprinkle the cilantro, mint and chopped peanuts on top.
Recipe By:
Prep + Cook Time:
35 mins
Serving Size:
5 Servings
As featured in…
May 28, 2008 Coupon Book
