Caitlin Bensel
Prep Time
30 Mins
Total Time
35 Mins
Yield
Serves 4 (serving size: 2 cups)

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.

How to Make It

Step 1

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.

Step 2

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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