Is it weird that I can't eat a salad unless it's crunchy? And I mean really crunchy. Obnoxiously crunchy. Did I just chip a tooth crunchy. My cube mate is getting annoyed at me chewing crunchy. This salad is all of those things, and you can whip it up in a few simple steps, little to no cooking prowess required. The dressing is tangy and yet nutty (thanks tahini), and the avocado makes everything so dang creamy. Enjoy!
Serves: 2 Time: 45+ minutes
- 1/4 c mirin (rice wine vinegar)
- 3 tbsp toasted sesame oil
- 1 tbsp low-sodium soy sauce
- 1 tbsp tahini (or unsweetened nut butter)
- 1 tbsp chopped cilantro + more for garnish
- 1 tbsp sesame seeds (black or white) + more for garnish
- 2 limes
- 1 large avocado
- 12-14 large shrimp
- 2 cups shredded savoy cabbage
- 2 cups shredded red cabbage
- 1/2 cup sliced scallions
- 1 whole carrot, shaved or julienned
- 1 tbsp ginger (grated or powdered)
- 1 tsp garlic (minced or powdered)
- 1 tsp salt
- 1 tsp white pepper
For the dressing
- In a small bowl, combine the rice wine vinegar, 2 tablespoons of the sesame oil, soy sauce, tahini, 1 tbsp sesame seeds, 1 tbsp cilantro, and the juice of half a lime.
- Whisk the ingredients together well and refrigerate for at least 30 minutes.
For the salad
- In a large bowl, toss the savoy cabbage, red cabbage, and carrot in the vinaigrette and refrigerate immediately.
- Peel and de-vein the shrimp if needed. In a medium bowl, combine the juice of 1 and a half limes, the garlic, ginger, salt, and white pepper. Coat the shrimp in the mixture and let them marinate for about 10 minutes.
- In a small skillet, heat a tablespoon of sesame oil on high.
- Drain the shrimp of the marinade and carefully place them in the hot oil, allowing them to cook for 3-4 minutes on each side. (There will be sizzling, toss carefully!)
- Salad assembly: layer the cabbage mixture, shrimp, cilantro, sliced avocado, scallions, sesame seeds, cilantro, and lime in two bowls and serve!