Thai-inspired nappa, daikon and carrot salad with grilled shrimp, peanuts and La Bangkok
Portions: 2 salads
Preparation time: 20 mins
Cooking time: 9 mins
Ingredients and Quantities:
- ¼ nappa cabbage, minced
- 1 cup (250 mL) daikon, julienned
- 1 large carrot, julienned (or grated)
- ¼ cup (60 mL) fresh cilantro, chopped
- 2 tbsp. (30 ml) grated ginger
- 1 C. (15 ml) sesame oil
- 1 lime (juice only)
- 12 large prawns (or 300 g)
- 1 C. (15 ml) paprika
- 1 lime (zest only)
- ¼ cup (60 mL) unsalted peanuts
- ¼ cup (60 mL) Fit Sauces La Bangkok Thai Sweet Chili Sauce
- In a dry skillet over medium heat, add the peanuts. Grill for 5 minutes, stirring regularly to brown lightly. Remove from skillet, chop and set aside.
- On a plate, put all the shrimp ingredients. Add a drizzle of oil and season with S&P. Mix well to coat.
- In the same skillet, over high heat, add the shrimp. Sear for 2 minutes on each side. To book.
- In a large bowl, combine all the salad ingredients. Season with S&P and mix well.
- Serve the salad with the grilled shrimp and garnishes
Daikon and nappa cabbage are two little-known Asian vegetables that are, however, super accessible. Daikon is a large sweet white radish often cooked in salads or soups, which I idealize for making long juliennes. Napa cabbage, which is usually used to make the famous Kimchi (a Korean condiment) is softer, tender and leafy than green cabbage.