This healthy sprightly salad has a distinctly Asian kick to it. One of the best things about it is you can add just about any veggies you have—just be sure to cut them up into bite-size pieces. The dressing also makes a terrific marinade for fish or chicken.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
For dressing
For salad
Preparation
Make dressing
Step 1
Whisk together all dressing ingredients in a small bowl; let the dressing stand while preparing the salad.
Make salad
Step 2
Peel half of the cucumbers; cut in half lengthwise and scoop out seeds with a small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in a large strainer set over a bowl.
Step 3
Cut off the ends from the remaining cucumbers and cut in half lengthwise. Scoop out the seeds. Cut the halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to the strainer. Sprinkle with the salt; let drain 30 minutes.
Step 4
Heat the oil in a heavy medium skillet over medium-high heat. Add the peanuts; sauté until golden. Using a slotted spoon, transfer the peanuts to paper towels to drain.
Step 5
Combine the shrimp, cabbage, bell pepper, green onions, cilantro, and basil in a large bowl.
Step 6
Pat the cucumber pieces dry and add to the salad. Toss with the dressing; sprinkle with peanuts and black sesame seeds, and serve.
