Sweet, Tart, and Spicy Shrimp and Cucumber Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 2 tablespoons vegetable oil
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons salt
- 1/4 cup fresh lime juice
- 1/2 cup fresh cilantro leaves
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon hot chili paste (such as sambal oelek)*
- 4 cups thinly sliced napa cabbage
- Carbohydrate 14 g(5%)
- Cholesterol 71 mg(24%)
- Fat 13 g(20%)
- Fiber 3 g(12%)
- Protein 13 g(27%)
- Saturated Fat 1 g(7%)
- Sodium 705 mg(29%)
- Calories 216
PreparationFor dressing: Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad. 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. 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. 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. Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl. Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.
PreparationFor dressing: Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad. 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. 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. 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. Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl. Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.
