One of my favorite, quick salads is the Asian Crunch Salad. It’s got lots of fresh ingredients and tons of crunch, and pairs perfectly with shrimp. All the ingredients hold up well so it can be made in bulk and served over a few days.
Let’s put together this salad!
Ready in 15 minutes
Preparation is key… and, in this case, most of the cooking. Use this recipe as a guideline and include as much of each vegetable as you prefer.
Ingredients
- Shrimp
- Cabbage (Red, Green)
- Carrot
- Red Onion
- Green Onion
- Lima Bean
- Spinach
- Wonton Crisps
- Peanuts (optional)
- Cilantro
- Lime
Directions
Prepare the Vegetables for the Asian Crunch Salad
Prepare the following vegetables:
- First, chop the green and red cabbage, spinach, carrots, and cilantro.
- Next, thinly slice the green and red onions.
Skewer and Grill the Shrimp
If you cook the shrimp over the grill, either use metal or wooden skewers. Wooden skewers need soaked in water to keep from burning.
After skewering the shrimp, lightly coat with olive oil, then dust with salt and pepper.
Grill for a few minutes until just cooked through.
Toss and Plate the Asian Crunch Salad
In a large bowl, toss all the ingredients (except the shrimp) the juice of one or two limes and two tablespoons of extra virgin olive oil.
If you like peanuts, there are some great peanut sauces that pair well with this salad. Adding another flavor to the oil, vinegar, and lime works well. In general, I’m a fan of using small amounts of multiple kinds of dressings on salads.
Fold the tossed salad into a serving bowl. Plate the shrimp skewers directly over the Asian Crunch Salad.
Recommendations
Add Chili Peppers or Sriracha
Try adding some spice to the salad. Topping the shrimp with sriracha sauce is a great way to elevate flavors!
Showcase Asian Pears
Toss together a super easy crunch salad that includes Asian Pears as the centerpiece.
