Vietnamese Shrimp & Cabbage Salad

Ingredients:

• 12 ounces cold cooked shrimp (small)

• small head Chinese or napa cabbage

• handful fresh cilantro, diced

• 1/3 cup rice vinegar

• 3 tblspn peanut oil

• 2 tblspn fish sauce

• 2 tblspn Asian chile sauce or Sriracha

• 1 tblspn sugar (try coconut crystals as a substitute)

• 1 teaspoon grated fresh ginger

• 1 small carrot, shredded

• 2 green onions

• 1/4 sliced cucumber

• 1/2 cup CB’s Fresh Roasted Peanuts, coarsely chopped (order below)

Directions:

Cook, peel, and chill shrimp. Slice cabbage into thin strips, about 1 to 2 inches long. Dice cilantro (stems and leaves) very thin (reserve some for garnish).

Mix vinegar, peanut oil, fish sauce, chile sauce, sugar, and ginger in a small bowl. Just before serving, toss shrimp, cabbage, sliced cilantro, carrot, and 6 tablespoons chopped peanuts with the dressing in a large bowl. Mound the salad and garnish with the remaining 2 tablespoons peanuts and cilantro sprigs. We sometimes like to add thinly sliced cucumber.

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