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Crunchy Asian Salad




Source of Recipe


Marla
Crunchy Asian Salad
Air Date: 5/19/2008
4 servings


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2 tablespoons peanut oil
1 tablespoon sesame oil
2 tablespoons rice vinegar
2 tablespoons honey
1 teaspoon soy sauce
1/4 teaspoon ground ginger
4 cups shredded Napa cabbage
4 cups shredded red cabbage
1/2 cup thinly sliced green onions
1 pound cooked and deveined shrimp
1/4 cup honey roasted sliced almonds
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In a large bowl, combine the peanut and sesame oils, rice vinegar, honey, soy sauce, and ground ginger; whisk together.

Add the Napa and red cabbages, green onions, and shrimp; toss evenly until coated. Sprinkle with sliced almonds and serve immediately (see Note).


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NOTE: If not serving immediately, cover and chill until ready to use; sprinkle with almonds just before serving.