Ingredients

3 Tbs. seasoned rice vinegar
5 tsp. granulated sugar
4 tsp. fish sauce
Kosher salt and freshly ground black pepper
1 small head Napa cabbage (about 1-1/2 lb.), halved, cored, and sliced crosswise very thinly
2 medium carrots, peeled and grated
1 large red bell pepper, seeded and very thinly sliced
4 scallions (white and green parts), trimmed and thinly sliced on the diagonal
1/3 cup chopped lightly salted peanuts
2 Tbs. toasted sesame oil
2 lb. large or jumbo shrimp, peeled and deveined

Nutritional Sample Size based on ten servings
Calories (kcal) : 170
Fat Calories (kcal): 60
Fat (g): 6
Saturated Fat (g): 1
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 0
Cholesterol (mg): 135
Sodium (mg): 620
Carbohydrates (g): 9
Fiber (g): 2
Protein (g): 17

Preparation

In a small saucepan, combine the vinegar, sugar, fish sauce, and 1/8 tsp. salt; stir over low heat until the sugar dissolves. Set aside to cool slightly. In a large bowl, combine the cabbage, carrots, bell pepper, and scallions; toss well. Pour the vinegar mixture over the cabbage and mix well to combine. Toss in the peanuts. Let sit, stirring occasionally, for about 20 minutes.
In a large nonstick skillet, heat 1 Tbs. of the sesame oil over medium-high heat. Toss the shrimp with 1/2 tsp. salt and 1/4 tsp. pepper. Put half the shrimp in the skillet and sauté until opaque throughout, about 3 minutes. Transfer the cooked shrimp to a clean bowl. Repeat with the remaining 1 Tbs. oil and the other half of the shrimp. Toss the shrimp into the slaw and serve.

Tip

Seasoned rice vinegar is rice vinegar with added sweeteners and salt. Don’t confuse it with plain rice vinegar or flavored varieties of seasoned rice vinegar. Look for a bottle that’s labeled “original,” “natural,” or “plain seasoned.”

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Reviews (1 review)

user-3177207 | 05/12/2015
Made this meal as written and it was delicious. Great meal for those hot days of summer. It's sweet but light and flavourful.

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What We're Cooking Now

Name: Sautéed Shrimp with Red Pepper, Carrot & Napa Slaw
Yield: six as a light entrée; eight to ten as a side salad. servings
Cuisine: Asian
Ingredients: 3 Tbs. seasoned rice vinegar; 5 tsp. granulated sugar; 4 tsp. fish sauce; Kosher salt and freshly ground black pepper; 1 small head Napa cabbage (about 1-1/2 lb.), halved, cored, and sliced crosswise very thinly; 2 medium carrots, peeled and grated; 1 large red bell pepper, seeded and very thinly sliced; 4 scallions (white and green parts), trimmed and thinly sliced on the diagonal; 1/3 cup chopped lightly salted peanuts; 2 Tbs. toasted sesame oil; 2 lb. large or jumbo shrimp, peeled and deveined