Thai-Inspired Shrimp Salad with Spicy Peanut Vinaigrette

Name: Thai-Inspired Shrimp Salad with Spicy Peanut Vinaigrette
Yield: Serves 6
Cuisine: Thailand
Ingredients: 1½ cups thinly sliced red cabbage; 1 teaspoon cayenne pepper or 2 to 3 jalapeño peppers, finely-minced; ½ cup peanut oil or mild olive oil; 2 to 3 tablespoons soy sauce; 1½ cups julienned (2 inches long and ¼ inch wide) carrots; 3 tablespoons sugar; 2 cups diced (½ inch) cucumbers; 30 medium to large shrimp, shelled and deveined; Salt; white wine for poaching; 6 cups small spinach leaves, well washed and dried; 5 tablespoons rice wine vinegar; ½ cup toasted peanuts, coarsely-chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

It’s hard to live in California without becoming addicted to Thai cuisine. These recent immigrants to our country have marked our palates in a most impressive way. Thai food has the flavors Americans love: sweet, tart, and hot. This shrimp salad is a perfect example.

Ingredients

Spicy Peanut Vinaigrette

5 tablespoons rice wine vinegar
3 tablespoons sugar
1

Asia
Thailand
Pescatarian
Southeast Asia
Spicy

Method

Procedure

For the peanut vinaigrette, whisk the vinegar, sugar, cayenne or jalapeño peppers, soy sauce, and oil together in a small bowl. Season to taste with salt and stir in the peanuts. Poach the shrimp in a large saucepan over low heat in white wine or water to cover until just cooked through, about 5 minutes. Remove from the poaching liquid and let cool. Then cut the shrimp in ha