Coconut Shrimp Salad

recipe from PureWow

Coconut Shrimp Salad











Makes: 4 servings plus 1 and 1/4 cup of dressing

Start to finish: 35 minutes


Chive-Apple Cider Vinaigrette

⅓ cup thinly sliced chives

2 teaspoons dark brown sugar

1 teaspoon cayenne pepper

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper

½ cup apple cider

2 tablespoons apple cider vinegar

2 tablespoons low-sodium soy sauce

⅓ cup extra-virgin olive oil

Coconut Shrimp Salad

3 cups finely chopped romaine lettuce

3 cups thinly sliced green cabbage, preferably a mix of napa and savoy

¾ cup thinly sliced red cabbage

¾ cup soy sprouts

½ cup thinly sliced red bell pepper

½ cup finely chopped Thai basil

½ cup finely chopped cilantro leaves

12 large deveined tail-on cooked shrimp

6 scallions, white and light-green parts only, finely chopped (about ½ cup)

½ cup coconut flakes, toasted


1. Make the vinaigrette: In a blender, combine the chives with the brown sugar, cayenne pepper, kosher salt, black pepper, apple cider, apple cider vinegar and soy sauce; blend until combined. With the motor running, slowly add the olive oil and blend until combined. Season to taste with salt, then set aside.

2. Make the salad: In a large bowl, combine the romaine lettuce with the green cabbage, red cabbage, soy sprouts, red bell pepper, basil and cilantro.

3. Pour the reserved dressing over the salad to taste and toss until well combined. Divide the salad among four plates. Top each serving with 3 shrimp. Garnish with the scallions and coconut flakes before serving.

-Raining Chocolate