Asian Cabbage Slaw with Grilled Shrimp
Cool, crunchy, and a quick Asian-style cabbage slaw that is easily customized to taste.
Servings: 4
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.