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Chopped Asian Shrimp Salad

Updated February 23, 2016

Cookbook

Mom-a-Licious

Published by Waterside Productions

This image courtesy of Joseph DeLeo

This crunchy salad is filled with nutritious vegetables and has a light, sesame flavor. If you do not have shrimp, substitute diced chicken or tofu.

If you are feeling adventurous, try ½ Japanese daikon radish instead of the cucumber.

CostInexpensive

Easy

Total Timeunder 15 minutes

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe Coursecold appetizer, main course

Dietary Considerationhealthy

Mealdinner, lunch

Taste and Texturecrunchy, herby, light, nutty, savory, umami

Type of Dishfirst course salad, main course salad

Ingredients

  • ½ lb, cooked shrimp, tails removed (or diced chicken or tofu), chopped roughly
  • 2 limes, juiced
  • 1 carrot, peeled and cut into small chunks
  • ½ head cabbage, sliced thin
  • 2 handfuls cilantro, finely chopped
  • 1 red bell pepper, cut into ½ inch cubes
  • 1 small avocado, cut into cubes
  • ½ cucumber, peeled and cut into small chunks
  • ¼ cup rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds
  • Pinch salt and pepper

Instructions

The Process

Put cabbage in large bowl and add all vegetables.

Roughly chop shrimp on a cutting board, drizzle with a splash of rice vinegar and add salt and pepper to taste. Add to salad.

In a small bowl, dissolve honey in rice vinegar and stir in soy sauce, sesame oil and lime juice.

Toss salad with dressing and serve immediately.

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I assume that the EVOO is mixed in with the other ingredients and the sesame seeds are sprinkled over the salad?

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