2 Reviews

That dear radish was trying to grow hard in the garden, and I found it lying amongst the big cabbage leaves. Grabbing it quickly from the ground, and pushing all the dirt off, I knew this was going to be placed in this delightful salad. I had a couple of small zucchini (in place of the courgettes - which are zucchini) that I used and made into the small ribbons as described. I love that dressing though! Oh the lime juice, the gingeroot, the red chilie, (I used a red Habanero) and just a sprinkling of sugar instead of the splenda.I left the whole bowl to sit for about 1 hour, (so to obtain that crunchy coldness), added the dressing, which I had made also earlier in the day, and the shrimp were cooked and shelled from the night prior. Oh boy, this is so good! I loved everything about it, and wouldn't change anything, except maybe add some fresh chives at the end with the roasted nuts. Perfect dish! Made for Everyday is a Holiday! May 2009

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Andi of Longmeadow Farm May 17, 2009

This was an interesting salad which we enjoyed. I did make some changes though - I thought I had some fish sauce but didn't so instead I used some oyster sauce and some stir-fry sauce (didn't have much of either) and instead of the red chile used a jalapeno. Thanks for sharing!

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ellie_ July 20, 2008
Low Carb Taste Treat Salad