Monday, June 04, 2007

Chopped Salad Recipe with Shrimp, Cabbage, Jicama, and Cilantro-Lime Dressing


It's the first Monday I don't have to go to school, and I just hired a company to mow the lawn, leaving me more time for working in my garden, so life is good around here. In Utah, it's already so hot that when I worked in the garden today, by 9:30 A.M. I wanted to stop and come inside. I'm thinking about food that doesn't need to be cooked, and this is the perfect kind of thing to eat when it's that hot.

Although I prefer to start with raw shrimp for most dishes, I used frozen, pre-cooked shrimp from Costco for this, and the pre-cooked shrimp were great. Possibly this is another of those recipes which disgust the cilantro-haters, but if you're a cilantro-lover like me, you'll love this salad. If you're not a cabbage fan, this would still be good, but less colorful, without the red cabbage.


I marinated the shrimp in the cilantro/lime dressing for about 15 minutes while I prepared the other ingredients. You could skip this step if you're rushed, but the shrimp were really flavorful.

I mixed the rest of the dressing with the greens and jicama, then mixed in the shrimp. I loved the colors of this salad.

Chopped Salad with Shrimp, Cabbage, Jicama, and Cilantro-Lime Dressing

(Makes two main dish salads, adapted from a recipe from the California Rice Oil Company, who provided the oil used in this recipe.)

Ingredients:
4 cups romaine lettuce
1 cup coarsely chopped red cabbage
15-20 cooked shrimp (I used 51-60 count size)
1/4 cup sliced green onion
1 cup chopped jicama

Dressing Ingredients:
1/4 cup rice bran oil (or use olive oil)
1/4 cup chopped cilantro
2 T fresh lime juice
1/2 tsp. Green Tabasco Sauce (or use your favorite hot sauce)
pinch salt

Instructions:
If using frozen shrimp, thaw overnight in refrigerator for best results, then drain well and pat dry. Put all dressing ingredients in food processor with steel blade, and pulse until well combined. Cut shrimp in half and place in bowl. Add 2 T dressing mixture to shrimp and let marinate while you prep other ingredients.

Wash romaine lettuce, spin dry, then break into salad size pieces. Chop red cabbage and green onions. Peel jicama and chop into pieces about 1/2 inch square.

Combine lettuce, cabbage, green onions, and jicama in large mixing bowl. Mix in shrimp with dressing it has been marinating in. Add as much of the rest of the dressing as you prefer; you may not need all the dressing. Serve immediately.

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South Beach Suggestions:
This is a perfect recipe for any phase of the South Beach Diet. I would eat this for a perfect phase one lunch or dinner in the summer. If you wanted something more for phase two or three, this would taste great with Sun-dried Tomato Pesto Spread served with whole wheat pita bread.

More Delicious Salads with Shrimp:
(recipes from other blogs may not be South Beach friendly, check ingredients.)
Shrimp and Black Bean Salad with Cilantro, Cumin, and Lime
Asian Spinach Salad with Shrimp, Red Peppers, and Mushrooms
Shrimp, Avocado, and Red Pepper Salad
Shrimp and Macaroni Salad
Arugula Shrimp Salad from Cooking With Amy
Shrimp Salad from Fresh Approach Cooking
Asian Shrimp Citrus Salad from Alaska Cookscounter customizable free hit

17 comments:

sher said...

Hey! Congratulations on your new found Monday! That salad is gorgeous. I love all those colors, especially the pink shrimp and the purple cabbage.

Mandira said...

the salad is gorgeous Kalyn! I was also reading the round up... there are so many new recipes to try. I can't wait!

Christine said...

Oh Boy! This is my kind of salad. Along with Sher, I love the combination of colors!

Anh said...

This is so fresh! My mother loves jicama in anything. I'll rememver to prepare this for her when my family comes over next month.

Kalyn said...

Sher, thanks. It's been a great day. My fingernails are definitely dirty. You'll love this cilantro-laden salad.

Mandira, thanks. It was a great round-up of recipes this time. I'm always amazed at the creativity of the WHB folks.

Christine, thanks. It's a keeper. I did like how the colors turned out.

Anh, hope you will like it. I bet the shrimp are just fabulous where you are.

Chris said...

What a great salad! I have never had jicama, though...
Congrats on the first Monday off! We had a county meeting...ugh! My summer will begin Thursday...oh well....do lots of stuff on your days off for me! :)

neil said...

I was just about to say how jealous I am that you have jicama when I noticed anh's comment. Being a fellow Aussie & Melbourian, maybe I can finally track down a source. It may be cold here right now, but that salad looks mighty good to me and we all love red cabbage.

Kirsten said...

Delicious! Perfect for this time of year - esp. in the Southwest where we are. :)

I for one love cilantro, so I will be trying this.

East Meets West Kitchen said...

What a lovely salad. Can't wait to try it!

Maria said...

I love everything in this salad!! Jicama always adds a nice crunch and the lime and cilantro flavors are so fresh! Looks tasty!

Ellen said...

Hi Kalyn, I love the changes you made to my salad. It even looks better than my recipe-great additions!! I will have to try your version soon. I usually make this salad for big crowds and everyone always asks for the recipe. Thanks for sharing my salad and talking about our rice oil.
Also, enjoy your time off, I'm sure you deserve it!!!

Kalyn said...

Chris, Jicama is really delicious. It's slight sweet tasting without really having a lot of sugar. Also super crunchy. It reminds me a little of water chestnuts, only better.

Neil, hope you can find some. I just crave red cabbage. I like the green kind too, but the red cabbage is great in this.

Kirsten, never too much cilantro in a salad IMHO.

EMWK, thanks! Hope you like it.

Maria, this is a keeper.

Ellen, I'm glad you approve. I was glad you knew I'm the "woman who never followed a recipe in her life" so you wouldn't me mind adapting the recipe! Did you notice I kind of combined the tastes of two of your recipes to get this one?

naudee said...

I like the idea of a shrimp salad...sounds like a nice change!

I still just LOVE your blog and recipes! thanks for posting such great ones. :D

Kalyn said...

Naudee, your comments always just make my day! Thanks for being so nice.

Michelle said...

This was perfect!! I loved the flavor combo's! I forgot to marinate the shrimp in the dressing so I basically just threw some of the dressing in the pan with the shrimp while they cooked. Worked out great!! Beautiful color as well!

Kalyn said...

Michelle, so glad you liked it!

Dr. Devendra Rathore said...

wow what a post

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