Name: Sweet, Tart, and Spicy Shrimp and Cucumber Salad
Yield: 6 to 8 Servings
Ingredients: 1/4 cup fresh lime juice; 3 tablespoons golden brown sugar; 2 tablespoons fish sauce (such as nam pla or nuoc nam)*; 2 tablespoons vegetable oil; 1 tablespoon finely grated lime peel; 1 teaspoon hot chili paste (such as sambal oelek)*; 1 teaspoon grated peeled fresh ginger; 2 pounds Persian or Japanese cucumbers (about 8); 1 1/2 teaspoons salt; 1 tablespoon vegetable oil; 3/4 cup lightly salted roasted peanuts; 1 pound cooked deveined peeled medium shrimp; 4 cups thinly sliced Napa cabbage; 1 large red bell pepper, cut into matchstick-size strips; 3 green onions, cut into matchstick-size strips; 1/2 cup fresh cilantro leaves; 1/2 cup torn fresh Thai basil leaves or regular basil leaves; 2 teaspoons black sesame seeds,* toasted

Skip to main content

Image may contain Plant Food Dish Meal Produce and Vegetable

Misha Gravenor Photography

Recipe notes

Back to top