Lime juice, fish sauce and a little sugar give this colorful main-course salad a sweet-sour-salty kick. Toss the salad thoroughly before serving it; you want the crunchy shreds of cabbage to be well coated with the tangy dressing.
Shrimp and Cabbage Slaw with Chile Sauce and Lime
3 Tbs. Asian fish sauce
3 Tbs. rice vinegar
3 Tbs. fresh lime juice
2 Tbs. sugar
1 tsp. Asian red chile paste
1 lb. (500 g) cooked shelled medium shrimp
4 cups finely shredded red cabbage
4 cups finely shredded green or savoy cabbage
3/4 cup chopped fresh cilantro leaves
1/2 cup chopped unsalted roasted peanuts
In a large bowl, mix the fish sauce, vinegar, lime juice, sugar and chile paste until the sugar is dissolved and the mixture is well blended.
Slice the shrimp in half lengthwise and add to the dressing along with both colors of cabbage, the cilantro and peanuts. Mix well, let stand 5 minutes and then mix well again. Serve immediately. Serves 4.
Recipe adapted from Williams-Sonoma Eat Well: New Ways to Enjoy Foods you Love, by Charity Ferreira