Sweet, Tart, and Spicy Shrimp and Cucumber Salad

Name: Sweet, Tart, and Spicy Shrimp and Cucumber Salad
Yield: Makes 6 to 8 servings
Ingredients: 1/4 cup fresh lime juice; 3 tablespoons light brown sugar; 2 tablespoons Asian fish sauce, such as nam pla or nuoc mam; 2 tablespoons vegetable oil; 1 tablespoon finely grated lime peel; 1 teaspoon hot chile paste, such as sambal oelek; 1 teaspoon grated peeled fresh ginger; 2 pounds (about 8) Persian or Japanese cucumbers; 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, seeded and cut into matchsticks; 3 green onions, cut into matchsticks; 1/2 cup fresh cilantro leaves; 1/2 cup torn fresh Thai or regular basil leaves; 2 teaspoons black sesame seeds, toasted

November 7, 2012

This healthy sprightly salad has a distinctly Asian kick to it. One of the best things about it is you can add just about any veggies you have—just be sure to cut them up into bite-size pieces. The dressing also makes a terrific marinade for fish or chicken.

Recipe notes

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