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Thai Shrimp and Napa Cabbage Salad

PrintPrint Recipe
  • Yield: 4 servings
  • Prep Time: 0:30

Ingredients

  • Thai Chile Peanut Sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons corn starch
  • 1 teaspoon red crushed pepper
  • 1/2 cup Karo® Light Corn Syrup
  • 1/3 cup peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar OR ponzu
  • 2 teaspoons fresh ginger, grated
  • 2 teaspoons minced garlic
  • Salad
  • 8 cups thinly sliced Napa cabbage (about 1 small head)
  • 1 cup diced celery
  • 1 / English cucumber, sliced
  • 1 pound cooked shrimp
  • 2 tablespoons fresh lime juice
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons toasted sesame seeds, optional
  • Toasted sesame seeds

Directions

  1. Thai Chile Peanut Sauce: Stir brown sugar, corn starch and crushed red pepper together in a small saucepan. Add remaining ingredients; stir well.
  2. Cook over medium heat; stirring occasionally. Heat until mixture boils for 1 full minute. Remove from heat; cool.
  3. Assemble Salad: Place Napa cabbage, celery, cucumber and shrimp in a large bowl. Toss with 2/3 cup Thai Chile Peanut Sauce. Squeeze lime juice over top and toss again. Divide evenly between 4 salad plates; sprinkle with cilantro and toasted sesame seeds, if desired. Serve with additional Thai Chile Peanut Sauce.
  4. Cover and store any remaining Thai Chile Peanut Sauce Sauce in refrigerator for up to 2 weeks.

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Corn Syrup

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print image

Thai Shrimp and Napa Cabbage Salad

  • Yield: 4 servings
  • Prep Time:  30 minutes

Ingredients

  • Thai Chile Peanut Sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons corn starch
  • 1 teaspoon red crushed pepper
  • 1/2 cup Karo® Light Corn Syrup
  • 1/3 cup peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar OR ponzu
  • 2 teaspoons fresh ginger grated
  • 2 teaspoons minced garlic
  • Salad
  • 8 cups thinly sliced Napa cabbage (about 1 small head)
  • 1 cup diced celery
  • 1 / English cucumber sliced
  • 1 pound cooked shrimp
  • 2 tablespoons fresh lime juice
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons toasted sesame seeds optional
  • Toasted sesame seeds

Directions

  • Thai Chile Peanut Sauce: Stir brown sugar, corn starch and crushed red pepper together in a small saucepan. Add remaining ingredients; stir well.
  • Cook over medium heat; stirring occasionally. Heat until mixture boils for 1 full minute. Remove from heat; cool.
  • Assemble Salad: Place Napa cabbage, celery, cucumber and shrimp in a large bowl. Toss with 2/3 cup Thai Chile Peanut Sauce. Squeeze lime juice over top and toss again. Divide evenly between 4 salad plates; sprinkle with cilantro and toasted sesame seeds, if desired. Serve with additional Thai Chile Peanut Sauce.
  • Cover and store any remaining Thai Chile Peanut Sauce Sauce in refrigerator for up to 2 weeks.