Shamelessly plucked from Sunset Magazine's site at:
http://find.myrecipes.com/recipes/re...pe_id=68 2475
I'm planning on having this tomorrow.
Cabbage and Shrimp Salad (Goi Tom)
Ingredients
8 ounces (31 to 40 per lb.) shelled, deveined cooked shrimp
(see notes)
1/4 cup lime juice
3 Tbs. Asian fish sauce (nuoc mam or nam pla)
2 Tbs. sugar
1/2 to 2 tsp. minced fresh hot red or green chili, such as
Thai, serrano, jalapeņo, or Fresno
1 clove garlic, peeled and minced
6 cups finely shredded cabbage (10 oz.; see notes)
8 ounces bean sprouts (3 to 4 cups), rinsed
3/4 cup fresh rau ram or fresh mint leaves (see notes)
1/2 cup finely shredded carrots
1/2 cup Fried Shallots
1/2 cup chopped roasted, salted peanuts
Preparation
1. Rinse and drain shrimp; pat dry. Cut each in half lengthwise.
2. In a large bowl, mix lime juice, fish sauce, sugar, 1/2
teaspoon chili, and garlic. Add shrimp, cabbage, bean sprouts, rau
ram, carrots, shallots, and 1/4 cup peanuts; mix. Taste, and add
more chili if desired.
3. Pour the salad onto a platter and sprinkle the remaining 1/4
cup peanuts over the top.
Yield
Makes 4 main-dish servings
Nutritional Information
CALORIES 348(47% from fat); FAT 18g (sat 2.6g); PROTEIN 22g;
CHOLESTEROL 111mg; SODIUM 681mg; FIBER 4.8g; CARBOHYDRATE 29g