How To Make Thai Shrimp Salad - Best Recipe | Charleston Magazine

Ingredients

• 1/2 cup rice vinegar
• 2 Tbs. sugar
• 2 Tbs. lime juice
• 1/3 cup plus 1 Tbs. soy sauce
• 1 tsp. fish sauce
• 2 garlic cloves, minced
• 1 Tbs. fresh chopped basil
• 1 tsp. fresh ground ginger
• 1/4 tsp. Sriracha (Thai hot sauce)
• 1/4 cup sesame oil
• 2 Tbs. canola oil
• 4 quarts water
• 1 stalk lemongrass, cut into 1/2-inch sections
• 1 Tbs. lime juice
• 1 tsp. salt
• 1 lb. medium shrimp (21 to 25 per pound), peeled and deveined, tails left intact
• 2 cups Napa cabbage, shaved thin
• 1 cup matchstick carrots
• 3/4 cup packed cilantro leaves
• 1/2 cup crushed peanuts
• Lime wedges