Spicy Cold Cucumber Salad
Spicy Cold Shrimp Cucumber Salad is loaded with peppers, green onions, thai basil, cilantro and two kinds of cucumbers for a spicy and crunchy shrimp salad.
Servings: 4
Ingredients
- 2 pounds Persian or Japanese cucumbers about 8 of these small ones
- mouse melons if you can find them mostly for ganish*
- 1 pound cooked deveined, peeled, medium shrimp, cut into small pieces
- 4 cups thinly sliced Napa or savoy cabbage
- 1 large red bell pepper; in matchsticks**
- 3 green onions; in matchsticks
- ½ cup fresh cilantro leaves; chopped
- ½ cup torn fresh Thai basil leaves or regular basil leaves
- Dressing
Instructions
- Slice the cabbage into thin strips. Place in a large bowl. Cut off ends from the cucumbers and cut in half lengthwise. Cut halves crosswise into ¼-inch-thick slices on the bias. Top with cucumbers, shrimp, bell pepper, green onions, cilantro, and basil in large bowl.
About 20 minutes before you want to eat, toss with dressing.
Notes
*These are the tiny round cucumbers you see in the picture.
** I used red, yellow and orange for color
The original recipe calls for toasted black sesame seeds and roasted salted peanuts. I like it better without, but by all means… Adapted from Amelia Saltsman for Bon Appetit
** I used red, yellow and orange for color
The original recipe calls for toasted black sesame seeds and roasted salted peanuts. I like it better without, but by all means… Adapted from Amelia Saltsman for Bon Appetit