Sweet, Tart, and Spicy Shrimp and Cucumber Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

A satisfying first-course salad with beautifully balanced Asian flavors.

Ingredients:

1/4 cup fresh lime juice

3 tablespoons golden brown sugar

2 tablespoons fish sauce (such as nam pla or nuoc nam)

2 tablespoons vegetable oil

1 tablespoon finely grated lime peel

1 teaspoon hot chili paste (such as sambal oelek)

1 teaspoon grated peeled fresh ginger

2 pounds persian or japanese cucumbers (about 8)

1 1/2 teaspoons salt

1 tablespoon vegetable oil

3/4 cup lightly salted roasted peanuts

1 pound cooked deveined peeled medium shrimp

4 cups thinly sliced napa cabbage

1 large red bell pepper, cut into matchstick-size strips

3 green onions, cut into matchstick-size strips

1/2 cup fresh cilantro leaves

1/2 cup torn fresh thai basil leaves or regular basil leaves

2 teaspoons black sesame seeds,* toasted

Directions:

1. For dressing: Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad.
2. For salad: Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in large strainer set over bowl.
3. Cut off ends from remaining cucumbers and cut in half lengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer. Sprinkle with 1 1/2 teaspoons salt; let drain 30 minutes.
4. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts; sauté until golden. Using slotted spoon, transfer peanuts to paper towel to drain.
5. Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.
6. Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.

By RecipeOfHealth.com