Sweet, tart, and spicy shrimp and cucumber salad from Bon Appétit Magazine, June 2008 (page 77) by Amelia Saltsman

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Notes about this recipe

  • hillsboroks on June 09, 2015

    The perfect salad for dinner on a hot summer night. I found this searching EYB for something to do with half a bag of frozen shrimp and half a head of green cabbage. Prep was quick and flavor great. Besides using shredded green cabbage instead of Napa cabbage the only other substitutions I made was to use Siriacha sauce instead of Sambal Olek and add salted cashews at the end in lieu of the peanuts. We will be making this again.

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