The Ranger wrote:

> Shamelessly plucked from Sunset Magazine's site at:
> http://find.myrecipes.com/recipes/re...n=displayRecip
> e&recipe_id=682475 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, jalapeqo, 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


This seems to be missing the Notes.

NOTES: This salad is traditionally made with finely sliced raw banana
blossoms or cabbage; we've gotten excellent results with the cabbage.
Spicy rau ram, found in Vietnamese markets, adds an aromatic pungency,
but fresh mint is a very good alternative. For convenience, use frozen
cooked shrimp, thawed, and packaged shredded cabbage (often labeled
"angel hair"). Serve the salad for a light lunch or as part of a
multi-course meal.

Taken from:

<http://findarticles.com/p/articles/mi_m1216/is_3_208/ai_82885096/pg_5>





Brian

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