Shrimp Coleslaw with a Southeast Asian Twist

35 min

5 Servings

Ingredients

1 1/2 cup

unsweetened coconut milk

1/2 cup

mayonnaise

lime, juiced (or 3 tbsp)

3 Tbsp

rice vinegar

1 cup

green onion, sliced thin

1/2

head cabbage, shredded

1/2

head Chinese/Napa cabbage, shredded

large carrot

1/2

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)

1/2 cup

roasted peanuts, chopped

Prep Time:

35 min

Total Time:

35 min

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.

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