Spring Sesame Shrimp Crunch Salad Bowl
Equipment
- Cutting board & knife
- Mixing bowl
- Whisk or fork
- Tongs or chopsticks
- Microplane or grater
Ingredients
Salad
- 2 cups romaine chopped
- 1 cup red cabbage thinly shaved
- 1 mango diced or thinly sliced
- 8 oz shrimp cooked and chilled
- ½ cup mint leaves torn
- ¼ cup cilantro optional
- 2 –3 tbsp fried shallots
- 1 tbsp toasted sesame seeds optional
Sesame Garlic Vinaigrette
- tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 tbsp nước mắm optional but recommended
- 1 –2 tsp sugar
- 1 clove garlic grated
- 1 tsp toasted sesame oil
- 2 –3 tbsp neutral oil
- Chili flakes or a small squeeze of sriracha optional
Instructions
Prepare the Vegetables
- Chop romaine into bite‑size pieces.
- Shave red cabbage very thinly for maximum crunch.
- Dice or slice mango.
- Tear mint and cilantro.
Make the sesame garlic vinaigrette
- Whisk together rice vinegar, lime juice, soy sauce, nước mắm, sugar, garlic, and sesame oil.
- Stream in neutral oil until the dressing is glossy and balanced.
- Adjust with more lime or sugar to taste.
Assemble the salad
- Add romaine, red cabbage, mango, shrimp, mint, and cilantro to a large bowl.
- Drizzle with sesame vinaigrette and toss gently.
- Finish with fried shallots and sesame seeds.
Notes
- Red cabbage is the structural veg — it stays crisp for hours and holds up to bold flavors.
- Shrimp: Poached, sautéed, or pre‑cooked all work. Chill before adding.
- Make‑ahead: Keep dressing separate until serving.
- Add‑ons: Sliced cucumber, avocado, or crushed peanuts.