Precision Thai salad

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


  1. 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.
  2. On a plate, put all the shrimp ingredients. Add a drizzle of oil and season with S&P. Mix well to coat.
  3. In the same skillet, over high heat, add the shrimp. Sear for 2 minutes on each side. To book.
  4. In a large bowl, combine all the salad ingredients. Season with S&P and mix well.
  5. 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.