Asian Cabbage Slaw with Grilled Shrimp

The perfect cool crunch for summer!  This Asian style slaw is a breeze to throw together and is an excellent alternative to lettuce to shake up your summer salad routine.  Three base ingredients and endless possibilities for add-ins and toppers.

Substitutions

Cabbage – Red or Napa Cabbage can replace the green cabbage, or you can do a mix by halving the amount of each.  
Bell Pepper – Yellow or orange bell peppers can also be used instead of red, however I would not recommend green as they are a little more bitter in taste.
Shrimp – Boiling the shrimp or buying pre-cooked are easy swaps for grilled.

Variations

Protein – Tofu, grilled chicken, or baked salmon, are great protein options.
Dressing – Use any dressing that you’d like, homemade or bottled to save some time.
Add-ins – Any veggies or toppings you want! Cilantro, chopped broccoli, or matchstick cucumbers would work well.

Storage and Tips

Keep leftovers in a vented produce container or other Tupperware with lid in the fridge for 2-3 days.
When storing, the bell pepper will start to break down a little sooner than the cabbage and carrots, so eat within the first two days to enjoy the best overall texture.

Print Recipe

Asian Cabbage Slaw with Grilled Shrimp

Cool, crunchy, and a quick Asian-style cabbage slaw that is easily customized to taste.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Main Course, Side Dish

Cuisine: Asian

Keyword: Asian salad, cabbage, dinner, Easy, lunch, simple, slaw

Servings: 4

Author: Mysa

Equipment

• vegetable peeler
• knife
• large food processor with fine shred attachment, or a mandolin
• skewers for grilling or a medium size saucepan for boiling
• small bowl
• large bowl

Ingredients

• 1 small head green cabbage cored and quartered
• 1 large red bellpepper cut into 6 large pieces
• 2-3 large carrots ends removed, peeled, cut into 3 pieces
• ½ cup edamame cooked and cooled
• green onion, sliced optional
• cilantro optional
• sesame seeds
• 1 pound large raw shrimp peeled
• salt
• pepper

Dressing

• 6 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 3 tablespoons honey
• 2 cloves garlic minced
• 1 tablespoon ginger minced
• 1 teaspoon toasted sesame oil
• 1 tablespoon vegetable or canola oil

Instructions

• Salt and pepper the shrimp and grill over a medium flame for 2-3 minutes per side, OR boil in water for 2-3 minutes, until opaque and at least 145°F.  Set aside.
• Using a food processor with a fine shred attachment OR a mandolin, slice cabbage, bell pepper, and carrots.  Place into large bowl and mix until combined.  Mix in edamame.
• Mix all of the dressing ingredients together.
• Dish one quarter of the slaw mix in a bowl.  Top with 4-6 shrimp, sesame seeds, and dressing to taste.  Optional – sprinkle with cilantro and green onions.