I grew up eating shrimp all the time. Being from a hunter gather family in the Pacific Northwest they were more easy to come by. I eat a lot less seafood since we moved inland. While this salad is really great with shrimp you can use chicken breast instead.
- 1 tablespoon sugar
- 3 tablespoons fresh lime juice
- 1 tablespoon water
- 1 garlic clove, minced
- 2 teaspoons chili garlic sauce
- 1 ½ teaspoon fish sauce
- ½ teaspoon salt, divided
- 1 tablespoon orange marmalade or preserves
- 2 teaspoons dark sesame oil
- 1 lb. shrimp, peeled and deveined
- 5 cups shredded cabbage
- 1 ½ cups shredded carrots
- 1/3 cup fresh chopped cilantro
- 2 tablespoons toasted sesame seeds
1. Combine sugar, lime juice and garlic in a small pot or bowl. Heat over the stove or in the microwave until sugar is just dissolved. Stir in the chili garlic sauce, fish sauce, ¼ teaspoon salt and orange preserves. Whisk together.
2. Pour half over shrimp and marinade as you heat a pan or wok. Sautee shrimp until just done. Set aside.
3. Combine remaining ingredients in a large salad bowl. Toss with remaining dressing. Top with shrimp and serve.
Notes: I love to make this outdoors in summer by skewering the shrimp and cooking on the grill. I normally do not have orange marmalade or preserves and use juice from one tangerine or half of an orange instead. The outcome is more tangy citrus than sweet marmalade with this replacement.