Crunchy Asian Salad

Crunchy Asian Salad
May 19, 2008 4:35:19 AM PDT
May 18, 2008

4 servings

  • 2 tablespoons peanut oil
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 teaspoon soy sauce
  • 1/4 teaspoon ground ginger
  • 4 cups shredded Napa cabbage
  • 4 cups shredded red cabbage
  • 1/2 cup thinly sliced green onions
  • 1 pound cooked and deveined shrimp
  • 1/4 cup honey roasted sliced almonds

1. In a large bowl, combine the peanut and sesame oils, rice vinegar, honey, soy sauce, and ground ginger; whisk together.

2. Add the Napa and red cabbages, green onions, and shrimp; toss evenly until coated. Sprinkle with sliced almonds and serve immediately (see Note).

NOTE: If not serving immediately, cover and chill until ready to use; sprinkle with almonds just before serving.


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