Southeast Asian Cabbage and Shrimp Salad
Fresh mint adds a cooling effect in this peppery salad. For a spicier dish, keep the seeds in the jalapeņo peppers. Use steamed, boiled, or grilled shrimp.
Dressing:
1/2 cup fresh lime juice (about 6 limes)
1/3 cup chopped fresh cilantro
1/4 cup water
3 tablespoons brown sugar
2 tablespoons minced seeded jalapeņo pepper
2 tablespoons thinly sliced fresh mint
1 1/2 tablespoons fish sauce
1 garlic clove, minced
Salad:
6 cups thinly sliced Napa cabbage
1 1/2 cups shredded carrot
1 1/2 cups loosely packed fresh mint leaves
1 cup vertically sliced red onion
1 1/2 pounds medium shrimp, cooked and peeled
1 English cucumber, halved lengthwise and sliced (about 1 1/2 cups)
6 tablespoons chopped unsalted, dry-roasted peanuts
Mint sprigs (optional)
To prepare dressing, combine first 8 ingredients, stirring with a whisk until sugar dissolves.
To prepare salad, combine cabbage and next 5 ingredients (through cucumber) in a large bowl. Drizzle dressing over salad, and toss well to coat. Sprinkle with peanuts; garnish with mint sprigs, if desired. Serve immediately.
Yield: 6 servings (serving size: 2 cups salad and 1 tablespoon peanuts)
CALORIES 252 (24% from fat); FAT 6.7g (satfat 1g, monofat 2.6g, polyfat 2.3g); PROTEIN 27.5g; CARBOHYDRATE 21.6g; FIBER 3.8g; CHOLESTEROL 172mg; IRON 3.7mg; SODIUM 553mg; CALCIUM 170mg;
Cooking Light, MAY 2005
serve with soluble fiber of course.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Southeast Asian Cabbage and Shrimp Salad only for those who can handle raw veggies
