Thai-Style Shrimp Salad
As is typical of many Thai salads, this beautiful shrimp salad has an almost fat-free dressing. A small amount (only 1/2 teaspoon) of sesame oil is added for its singular pungency and aroma.
  • 1/4 cup sugar
  • 1/4 cup water
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lime zest
  • 1/3 cup fresh lime juice
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dark sesame oil

  • 1 scallion, thinly sliced on the diagonal
  • 1/3 cup thinly sliced radishes
  • 5 cups finely shredded napa cabbage
  • 1/3 cup cilantro leaves
  • 1 pound large shrimp, shelled and deveined
  • 2 seedless cucumbers or 6 kirby cucumbers, thinly sliced on the diagonal
  • 1 medium carrot, cut into long thin strips with a vegetable peeler

1. Preheat broiler and broiler pan or prepare grill.

2. Meanwhile, make the vinaigrette: In small saucepan, combine sugar, water, garlic and salt. Bring to a boil over high heat, stirring until sugar dissolves, about 2 minutes. Remove from heat, stir in lime zest, lime juice, red pepper flakes, and sesame oil, and set aside to cool.

3. For the salad: In small bowl, combine scallion with 3 tablespoons of vinaigrette. In large bowl, toss radishes, cabbage, and cilantro leaves with remaining vinaigrette.

4. Broil or grill the shrimp 4 to 5 inches from the heat for about 4 minutes, or until cooked through. Place shrimp in bowl with scallions and toss.

5. Line edges of a platter with cucumber slices. Mound radish-cabbage mixture in middle, place shrimp and scallions on top and arrange carrot around outside.

Nutritional Information
Per serving: 167 calories, 1.8g total fat, 0.4g saturated fat, 0.4g monounsaturated fat, 0.7g polyunsaturated fat, 4.6g dietary fiber, 17g protein, 23g carbohydrate, 135mg cholesterol, 466mg sodium.
Good source of: beta-carotene, folate, selenium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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