Asian Shrimp And Cabbage Salad Recipes

ASIAN SHRIMP SALAD WITH GINGER SESAME DRESSING

Asian Shrimp Salad with Ginger Sesame Dressing image

This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes!

Provided by Kelly

Time 12m

Number Of Ingredients 18

Ingredients

1 lb. shrimp, peeled and deveined
1 Tbsp olive oil
2 Tbsp chili paste
3 Tbsp ginger sesame dressing (see below)
2 Tbsp lime juice
3 cups shredded napa cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1 cup sugar snap peas, thinly sliced
1/4 cup fresh cilantro, chopped
2 Tbsp fresh mint, chopped
2 Tbsp rice vinegar
1 Tbsp reduced sodium soy sauce
1 clove garlic
1 Tbsp honey
1 Tbsp fresh ginger, peeled and minced
¼ tsp. toasted sesame oil
3 Tbsp olive oil

Steps:

Preheat oven to 400 degrees F.
Toss shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from oven and set aside.
To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a large bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.

Nutrition Facts : ServingSize 2 cups salad + 5 shrimp, Calories 208 calories, Sugar 7 g, Sodium 204.6 mg, Fat 8.6 g, SaturatedFat 0.3 g, Carbohydrate 15.1 g, Fiber 3.2 g, Protein 19 g

THAI SHRIMP AND CABBAGE

Thai Shrimp and Cabbage image

"This spicy shrimp is absolutely wonderful served over shredded cabbage. When I'm in a hurry, I use packaged coleslaw mix instead," notes Beth Malchiodi of Brooklyn, New York. "It's a welcome change from rice."

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 1 serving.

Number Of Ingredients 9

Ingredients

1 cup shredded cabbage
3 teaspoons canola oil, divided
1 slice onion, halved
1 garlic clove, minced
8 uncooked large shrimp, peeled and deveined
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon minced fresh cilantro
1/8 teaspoon crushed red pepper flakes

Steps:

In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.

Nutrition Facts : Calories 267 calories, Fat 15g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 1181mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.

ASIAN SHRIMP AND CABBAGE SALAD

Asian Shrimp and Cabbage Salad image

Rather like a deconstructed Thai Spring Roll. If you want to make it super easy, purchase pre-cooked shrimp from your deli counter. From Melissa Clark in the New York Times.

Provided by lecole54

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb medium shrimp, shelled and deveined
3 tablespoons olive oil, extra virgin
1 1/2 tablespoons fish sauce
1 lime, zest and juice, plus lime wedges for serving
1 tablespoon light brown sugar
1 teaspoon Thai red curry paste
1 small shallot, very finely chopped
1/2 small green cabbage, cored and finely shredded (6 packed cups)
2 carrots, julienned
2 kirby cucumbers, very thinly sliced
1 cup unsalted dry roasted peanuts, coarsely chopped
1 cup cilantro leaf

Steps:

Step 1: Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
Step 2: In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.

SPICY ASIAN SHRIMP SALAD

Spicy Asian Shrimp Salad image

Hot pepper sauce adds a spicy kick to this Asian-inspired salad of napa cabbage, pea pods, shrimp and baby corn.

Provided by My Food and Family

Categories Home

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 8

Ingredients

6 cups shredded napa cabbage or romaine lettuce
2 cups (about 6 oz.) pea pods
1 can (15 oz.) baby corn, drained
1/2 lb. cleaned medium shrimp, cooked
1 red pepper, cut into thin strips
1/2 cup KRAFT Lite CATALINA Dressing
1 Tbsp. soy sauce
1/2 tsp. hot pepper sauce

Steps:

Toss cabbage, pea pods, shrimp, red pepper and corn in large bowl.
Mix dressing, soy sauce and hot pepper sauce. Add to cabbage mixture; toss lightly.

Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 16 g

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