Ingredients
1 lb. shrimp
3 tbsp. extra-virgin olive oil
1 1/2 tbsp. Asian fish sauce
Finely grated zest and juice of 1 lime
1 tbsp. light brown sugar
1 tsp. Thai red curry paste
1 shallot
1/2 green cabbage
2 carrots
2 Kirby cucumbers
1 c. unsalted roasted peanuts
1 c. Cilantro leaves
Preparation
Step 1Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.Step 2In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.Step 3Make Ahead: The Asian dressing can be refrigerated overnight.Step 4Wine Recommendation: The Asian-influenced flavors of this crunchy salad make it a natural pairing for Riesling. The drier style found in wines from Australia has citrusy flavors and floral notes that will go well with the lime and cilantro here. Try the zesty 2006 Annie’s Lane Clare Valley Range or the bone-dry, lime-inflected 2005 Wolf Blass Gold Label.
