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Winter Salad with Curried Shrimp, Apples, and Cashews

Scott Phillips

Servings: 4

The warming spices in the curry make this main-course salad a perfect choice for a light meal on a cold winter day.


  • 6 Tbs. rice vinegar
  • 2-1/2 tsp. light brown sugar
  • 1 medium shallot, thinly sliced lengthwise
  • 3 Tbs. canola oil
  • 2 tsp. fish sauce
  • Kosher salt
  • 2 tsp. curry powder
  • 1 lb. jumbo shrimp (21 to 25 per lb.), peeled and deveined, tails left intact, if you like
  • 7 oz. mâche or arugula (7 to 8 cups)
  • 2 medium Fuji or Gala apples, cored and cut into 1/4-inch-wide matchsticks
  • 1/2 cup roasted, salted cashews, chopped

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 180
  • Fat (g): 21
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 170
  • Sodium (mg): 770
  • Carbohydrates (g): 22
  • Fiber (g): 2
  • Sugar (g): 11
  • Protein (g): 27


  • In a small bowl, stir 4 Tbs. of the vinegar and 1 tsp. of the sugar until the sugar dissolves. add the shallot, let sit for 15 minutes, and then drain.
  • Meanwhile, in a large bowl, whisk the remaining 2 Tbs. vinegar, 2 Tbs. oil, the remaining 1-1/2 tsp. sugar, the fish sauce, and 1/4 tsp. salt. Set aside. Combine the curry powder and 1/2 tsp. salt in a small bowl and sprinkle evenly over both sides of the shrimp.
  • Heat the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium-high heat. add the shrimp and cook, flipping once, until just opaque, 2 to 3 minutes total.
  • Add the shallot, mâche, apple, and cashews to the bowl with the vinaigrette, and toss to coat. Top with the shrimp, and serve immediately.


Rate or Review

Reviews (2 reviews)

  • TouneB | 05/06/2020

    I love this salad, easy to make, great taste.

  • User avater
    motherslittlehelper | 01/19/2019

    Just plain old lovely. And not boring. Really refreshing with unique flavors to add pizazz to your weeknight dinner. Awesome with New Zealand Sauvignon Blanc!

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