Goi Tom Vietnamese Shrimp Salad
Shredded cabbage salted and squeezed dry, tossed with cooked shrimp in a lime and fish sauce dressing. Mint, peanuts, and fried shallots go on at the last second so they stay crisp.
- 1
Toss the cabbage and red onion with the salt in a colander and let them stand 10 minutes. Squeeze the liquid out in handfuls and put them in a large bowl with the carrot.
- 2
Whisk the lime juice, fish sauce, sugar, garlic, and chile together until the sugar dissolves.
- 3
Add the shrimp to the vegetables, pour over the dressing, and toss well. Let it sit 5 minutes so the cabbage takes on the dressing.
- 4
Fold in the mint and cilantro, then scatter the peanuts and fried shallots over the top immediately before serving.
Ingredients
- 4 cups green cabbage, very thinly shredded
- 1/2 red onion, thinly sliced
- 1 teaspoon salt
- 1 carrot, cut into thin matchsticks
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 Thai chile, thinly sliced
- 1 pound cooked shrimp, peeled and halved lengthwise
- 1 cup mint leaves, torn
- 1/2 cup cilantro leaves
- 1/3 cup roasted peanuts, coarsely chopped
- 3 tablespoons fried shallots
Instructions
- 1
Toss the cabbage and red onion with the salt in a colander and let them stand 10 minutes. Squeeze the liquid out in handfuls and put them in a large bowl with the carrot.
- 2
Whisk the lime juice, fish sauce, sugar, garlic, and chile together until the sugar dissolves.
- 3
Add the shrimp to the vegetables, pour over the dressing, and toss well. Let it sit 5 minutes so the cabbage takes on the dressing.
- 4
Fold in the mint and cilantro, then scatter the peanuts and fried shallots over the top immediately before serving.