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Vietnamese Salad with Shrimp

From Our Kitchen


1 lb. shrimp, peeled
2 carrots, thinly sliced
½ head napa cabbage, thinly sliced
1 head boston lettuce, thinly sliced
¼ lb. snow peas, thinly sliced
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 cup bean sprouts
2 Tbsp. mint, chopped
2 Tbsp. cilantro, chopped
¼ cup sesame oil
4 Tbsp. peanut oil
1½ Tbsp. lime juice
3 Tbsp. peanut butter
½ tsp. chili sauce
1 tsp. fish sauce


Mix together peanut butter, lime juice, fish sauce, and chili sauce. Slowly whisk in sesame oil and 2 Tbsp. of the peanut oil. Set aside.

Mix together all of the vegetables and the herbs. Lightly coat with dressing.

Add remaining oil to a large sauté pan over medium-high heat. Cook shrimp until just done, about 2-3 minutes. Add about ¼ cup of the dressing to the pan. Remove from heat. Serve shrimp over vegetables.

Serves 4