Pickled Lotus Rootlet and Shrimp Salad
This pickled lotus rootlet salad is a much lesser-known Vietnamese dish, most likely due to the fact that many are not familiar with its core ingre...
Keywords
- dinner
- lunch
- main
- weeknight meals
- easy
- recipe
- pickled lotus rootlet and shrimp salad
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Cooking tools:
- Salad spinner
- Microplane
- Kettle
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Skillet
- Tongs
- Serving platter
- Airtight container
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
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