Asian Shrimp and Cabbage Salad

Rather like a deconstructed Thai Spring Roll. If you want to make it super easy, purchase pre-cooked shrimp from your deli counter. From Melissa Clark in the New York Times.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb medium shrimp, shelled and deveined
• 3  tablespoons olive oil, extra virgin
• 1 1⁄2 tablespoons fish sauce
• 1  lime, zest and juice, plus lime wedges for serving
• 1  tablespoon light brown sugar
• 1  teaspoon Thai red curry paste
• 1  small shallot, very finely chopped
• 1⁄2 small green cabbage, cored and finely shredded (6 packed cups)
• 2  carrots, julienned
• 2  kirby cucumbers, very thinly sliced
• 1  cup unsalted dry roasted peanuts, coarsely chopped
• 1  cup cilantro leaf

Directions

1. Step 1: Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
2. Step 2: In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.