Vietnamese Shrimp and Green Melon Salad Recipe – Sunset Magazine

Ingredients

• 1 pound cleaned, deveined medium shrimp (24 to 30 per lb.), poached
• 1 1/2 cups fresh basil leaves
• 1 1/2 cups fresh mint leaves
• 1 1/2 cups fresh cilantro leaves
• 1/4 cup slivered red onion
• 1/2 serrano chile, sliced thinly
• 3 cups sliced honeydew or Galia melon wedges
• 3 tablespoons fresh lime juice
• 1 tablespoon sugar
• 2 tablespoons Vietnamese fish sauce
• 1/2 cup roasted, salted cashews