ISLAND BLISS-SHRIMP SALAD w/COCONUT LIME DRESSING, pg. 184
This is s super fresh and unique salad. It’s made with a slaw base and just gets a little more crazy cool from there.
I’m not sure who put lime and coconut together, but they were GENIUS.
The dressing is made first. You mix coconut cream, lime zest, lime juice, fish sauce, sugar, ginger, and garlic to make the dressing. She suggests that you put the coconut cream into the fridge to firm up. However, American coconut cream- be sure to get the unsweetened kind and not the sweetened kind for cocktails!- is already pretty firm. There is liquid at the bottom of the can, but it’s not very easily reincorporated. Nor did I desire to do so. Thus, I had super thick coconut cream already. So, I mixed the dressing and stuck it into the fridge while I assembled the salad.
To make the salad, you julienne a Granny Smith apple to get about 1/2 cup. Squeeze lime juice over the apple slices and toss to coat. Thinly slice or shred some napa cabbage to make about 2.5 cups. Thinly slice a couple of green onions. Toss all three together with some dressing.
Horizontally halve some cooked shrimp. Throw it into the bowl. Add in some chopped mint and cilantro. Add a little more dressing. Toss again.
To serve, pile high on in a bowl or plate, drizzle with more dressing. Enjoy!
So, what is interesting is that there isn’t any salt or pepper in the recipe. So, bear that in mind. That being said, the fish sauce was salty enough that I do not think salt was needed. In fact, when I make this again on a hot ass summer day, I will use less fish sauce. I thought it was a little too forward in the dressing. It worked nicely, when shrimp was in the bite, but when there was just salad it was too much. And the flavors are bold enough that I didn’t think pepper was needed. YMMV
Also, this was not pigeon-hole-able as a cuisine. It’s Asian-ish. It’s Island-ish. I guess we can call it Australian- like.
As part of the coolness of her book- we will see if this sticks around- there are QR codes for more info. The QR code for this recipe takes you to her blog/YouTube of her making this recipe.