By Amanda Cushman
Serves 4
This beautiful and delicious entree salad is a recipe from my cookbook, Simple Real Food. It can be made with scallops, chicken, pork tenderloin, or vegetarian ingredients. If you prefer a meatless dish, omit the shrimp and use tofu or tempeh.
I buy lemongrass and sesame oil at the Asian markets in Valencia’s Chinatown, such as Hiper Àsia, C/ de Bailèn, 7, Extramurs, 46007 València, Valencia.
Ingredients
Salad:
1 pound large shrimp, peeled, deveined
2 Tablespoons soy sauce
1 tsp. sesame oil
1 stalk lemongrass, tough outer leaves removed, minced
2 small carrots, peeled, julienne into 3-inch strips, blanched
1/2 large European cucumber, seeded, julienne in 3-inch strips
2 cups thinly sliced red cabbage
Dressing:
3 Tablespoons rice wine vinegar
1 Tablespoon light brown sugar
1 Tablespoon fresh ginger, peeled and roughly chopped
¼ to ½ tsp. red pepper flakes
3 Tablespoons soy sauce
5 Tablespoons vegetable oil
1 Tablespoon toasted sesame oil
5 Tb. fresh cilantro, chopped
3 Tb. fresh mint, chopped
1/4 cup dry roasted peanuts, roughly chopped
Directions
1. Combine the shrimp with the soy sauce, sesame oil, and lemongrass. Marinate for 30 minutes.
2. In a large bowl, toss the carrots, cucumber, and cabbage together.
3. Combine the vinegar, sugar, ginger, red pepper flakes, and soy sauce in the processor. Slowly add the vegetable and sesame oils through the feed tube. Stir in the cilantro and mint. Taste and adjust the seasoning, then set aside.
4. Heat a grilling pan until hot. Grill the shrimp for two to three minutes on each side.
5. Toss the dressing with the vegetables and arrange on a serving platter. Place the shrimp around the outside of the platter and garnish with the nuts.
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