Herb-y salad with shrimp and nuoc cham 8/2/22

salad with herbs, shrimp, and nuoc cham

This herb-y salad is super easy, super tasty, and just what you need on a hot summer night. The salad part is a combo of an arugula/spinach mix (but you could use any greens), cabbage, cucumber, red bell pepper, mint, and basil. We cooked our own shrimp but you could totally use pre-cooked shrimp and not have to turn on your stove at all. The nuoc cham dressing is made with 2 parts lime juice and 1 part fish sauce, a minced clove of garlic, a minced hot chile like Thai or bird’s eye, and then sweetened to your taste. I used half of a pack of Splenda but you could use sugar or whatever.

This recipe was adapted from one on the NYTimes cooking site. Theirs called for a lot of sugar in the dressing and cooked chicken. I think that tofu would also work well in this recipe if you want to keep it vegetarian but you would also need to change the dressing to soy based.

This entry was posted in Asian, Easy, Hot weather meals, pescatarian, Salad, Shellfish, Vegetables and tagged . Bookmark the permalink.

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