Pickled Lotus Rootlet and Shrimp Salad | TasteToronto

Ingredients

• 1 cup white cabbage, thinly shaved
• 1 cup carrots, julienned
• 1/2 cup cilantro leaves
• 1/2 cup nuoc cham vinaigrette (see recipe)
• 1/3 cup peanuts, toasted and roughly chopped
• 1/3 cup fried shallots (purchased)
• 1/2 pound shrimp, peeled and deveined
• 1 x 16 ounce jar sweet and spicy pickled lotus rootlet
• 1 bag shrimp chips (optional)
• 1/2 cup water, hot
• 1/4 cup granulated sugar
• 1/4 cup lime juice
• 2 1/2 tablespoons fish sauce
• 1 tablespoon sambal oelek (optional)
• 1 garlic clove, rasped