Southeast Asian Cabbage and Shrimp Salad

From cooking light.

• Ready In: 10 mins
• Serves: 6

Ingredients

• Dressing

• 1⁄2 cup lime juice
• 1⁄3 cup  chopped fresh cilantro
• 1⁄4 cup water
• 3  tablespoons brown sugar
• 2  tablespoons  minced seeded  jalapeno peppers
• 2  tablespoons of fresh mint, thinly sliced
• 1 1⁄2 tablespoons fish sauce
• 1  garlic clove, minced

• Salad

• 6  cups napa cabbage, thinly sliced
• 1 1⁄2 cups  shredded carrots
• 1 1⁄2 cups  loosely packed fresh mint leaves
• 1  cup  vertically sliced red onion
• 1 1⁄2 lbs medium shrimp, cooked and peeled
• 1  English cucumber, halved lengthwise and sliced (about 1 1/2 cups)
• 6  tablespoons  chopped chopped  dry-roasted unsalted peanuts
•  mint sprig (optional)

Directions

1. To prepare dressing, combine first 8 ingredients, stirring with a whisk until sugar dissolves.
2. To prepare salad, combine cabbage and next 5 ingredients (through cucumber) in a large bowl.
3. Drizzle dressing over salad, and toss well to coat.
4. Sprinkle with peanuts; garnish with mint sprigs, if desired. Serve immediately.