Practice and show off your knife skills by making this main course salad. Zest the orange before segmenting it. To give precooked shrimp a refresh, toss them in a good 1/2 teaspoon salt, then rinse and pat dry. Cutting the shrimp in half symmetrically makes it go further and makes them easier to eat.
3 tablespoons canola oil
2 tablespoons strained fresh lemon juice (from 1 lemon)
2 tablespoons unseasoned Japanese rice vinegar
1 tablespoon honey
1 1/2 teaspoons grated orange rind
1 teaspoon fish sauce (such as Red Boat or Three Crabs)
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper, freshly ground is best
3/4 cup thinly sliced red onion, quickly rinsed and drained well [the onion may be a little harsh for date night if it's not rinsed]
5 cups thinly sliced savoy cabbage (about 10 oz.)
1 1/2 cups peeled, matchstick-cut jicama
1/2 cup coarsely chopped fresh mint leaves [a coarse chop allows the mint to pop in flavor and color]
16 large cooked shrimp, peeled and deveined, halved symmetrically into 32 pieces (about 9 oz.)
3 large navel oranges, peeled and cut into segments (1 1/3 cups, 4 ounces)
Added sugars 4g
Calcium 12% DV
Potassium 15% DV
How to Make It
For the dressing, whisk together canola oil, lemon juice, vinegar, honey, orange rind, fish sauce, sea salt, and pepper in a small bowl. Add the onion, and set aside for a few minutes to soften and slightly pickle the onion.
Combine the cabbage, jicama, mint, shrimp, and orange segments in a large bowl. Pour on the dressing and onion, and then toss well. If you want to soften the cabbage and develop flavor, let the salad sit for about 5 minutes. Divide among 4 plates to serve.
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