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
- Fried Shrimp in Sweet Chili Sauce
- Cabbage and Carrots
- Micro Bok Choy
- Basil and Cilantro
- Peanuts
- Cucumbers in Gojuchang with Sesame Seeds
- Lime
Directions
Prepare the Vegetables for the Asian Crunch Salad
Prepare the following vegetables:
- First, chop the green and red cabbage, carrots, and cilantro.
- Next, thinly slice the basil into fine ribbons. This is a chiffonade cut.
Dust the Shrimp with Cornstarch and Fry the Shrimp
Clean and prepare the shrimp with the tails on. Pat the shrimp dry then toss in cornstarch, leaving a thinly-coated layer. Do not leave clumps of cornstarch.
Add a thin layer of oil to a pan with high sides. Once hot, gently lay the shrimp in the oil. Flip after a minute, then cook another minute until golden brown. This is a quick process. Smaller shrimp cook faster.
Season with salt directly after removing from the oil.
Toss and Plate the Asian Crunch Salad
In a large bowl, plate the ingredients in this order: 1) micro bok choy tossed in olive oil and salt, 2) slaw mixtures tossed in lime juice, olive oil, sesame oil, and salt, 3) cucumber tossed in gojuchang sauce and sesame seeds, 4) the fried shrimp tossed in sweet chili sauce, and 5) the basil ribbons.
Finish with a sprinkle of chopped peanuts.
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.
