Here's one of my favorite recipes: a crunchy salad made with nappa cabbage, daikon radish, and carrots, topped with grilled shrimp flavored with paprika and lime. The whole thing is enhanced with a touch of roasted peanuts and La Bangkok, our sugar-free mild Thai chili sauce from FitCook Foodz. Simple, quick, and so tasty... perfect for a colorful and healthy lunch that takes you on a journey!
Portions: 2 salads
Preparation time: 20 mins
Cooking time: 9 mins
Ingredients and Quantities:
Salad
- 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)
Shrimp
- 12 large prawns (or 300 g)
- 1 C. (15 ml) paprika
- 1 lime (zest only)
Toppings
- ¼ cup (60 mL) unsalted peanuts
- ¼ cup (60 mL) The Bangkok, Sugar-Free Sweet Chili Thai Sauce by FitCook Foodz
Steps:
- 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 Salt & Pepper. 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 Salt & Pepper and mix well.
- Serve the salad with the grilled shrimp and garnishes.
Tips:
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.
