Cabbage and Shrimp Salad (Goi Tom) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: This salad is traditionally made with finely sliced raw banana blossoms or cabbage; we've gotten excellent results with the cabbage. Spicy rau ram, found in Vietnamese markets, adds an aromatic pungency, but fresh mint is a very good alternative. For convenience, use frozen cooked shrimp, thawed, and packaged shredded cabbage (often labeled angel hair ). Serve the salad for a light lunch or as part of a multicourse meal. Ingredients:
8 ounces (31 to 40 per lb.) shelled, deveined cooked shrimp (see notes) |
1/4 cup lime juice |
3 tablespoons asian fish sauce (nuoc mam or nam pla) |
2 tablespoons sugar |
1/2 to 2 teaspoons minced fresh hot red or green chili, such as thai, serrano, jalapeño, or fresno |
1 clove garlic, peeled and minced |
6 cups finely shredded cabbage (10 oz.; see notes) |
8 ounces bean sprouts (3 to 4 cups), rinsed |
3/4 cup fresh rau ram or fresh mint leaves (see notes) |
1/2 cup finely shredded carrots |
1/2 cup fried shallots |
1/2 cup chopped roasted, salted peanuts |
Directions:
1. Rinse and drain shrimp; pat dry. Cut each in half lengthwise.
2. In a large bowl, mix lime juice, fish sauce, sugar, 1/2 teaspoon chili, and garlic. Add shrimp, cabbage, bean sprouts, rau ram, carrots, shallots, and 1/4 cup peanuts; mix. Taste, and add more chili if desired.
3. Pour the salad onto a platter and sprinkle the remaining 1/4 cup peanuts over the top.
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