Thai Cabbage Slaw

This can be used with the Thai shrimp tacos instead of the papaya salsa or in addition.  Can also make a good side salad with the tacos.

Thai Cabbage Slaw

3 cups purple cabbage, thinly sliced

½ cup cilantro

2 red chilis

3 green onions, thinly sliced

¼ cup peanuts, rough chopped

Dressing:

2 teaspoons grated ginger

1 teaspoon chili-garlic sauce

1 teaspoon soy sauce (I used gluten free)

3 tablespoons honey

2 tablespoons vegetable oil

2 fresh limes juice

Peanut Sauce

1 red chili, minced

2 garlic cloves, finely minced

2 Tablespoon ginger, finely minced or grated

1/8 cup green onion, thinly sliced

2 Tablespoon rice wine vinegar

2 Tablespoon soy sauce (I used gluten free)

1 Tablespoon peanut butter

1 Tablespoon plus 1 tsp sesame oil

½ cup coconut milk

Instructions

1. To make the Slaw, in a large bowl combine the cabbage, cilantro, red chilis and green onions.

2. Grate the ginger into a small bowl and add the chili-garlic sauce, soy and honey. Whisk in the lime juice and the vegetable oil.

3. Pour all of the dressing into the slaw and toss and combine well. Check for seasoning. If it needs it, season to taste with kosher salt. Set aside to marinate.

5. For the Peanut Sauce, in the jar of a blender add the chili, garlic, ginger, green onion, rice wine vinegar, soy sauce, peanut butter, sesame oil and coconut milk. Puree until very smooth. Set aside.

Thai Shrimp Taco

This can be a quick dinner especially if you keep some frozen shrimp in the freezer.  Let in marinate for at least a few hours.  I grilled the shrimp but a hot cast iron pan would work well.

Thai Shrimp Tacos

Ingredients

1 pound shrimp, peeled and deveined

2 tablespoon  soy sauce 

2 teaspoon ginger

2 teaspoon chili-garlic sauce

½ limes fresh juice

1 tablespoon chopped cilantro

2 tablespoons vegetable oil

8 corn or flour tortillas

extra cilantro for garnish

lime wedges for garnish

siracha if desired

Papaya Salsa (can do the same with mango or pineapple)

2 papayas seeded and cubed

1 tablespoon chopped cilantro

1 teaspoon chili paste

juice of 2 limes

Instructions

1. In a medium bowl, combine the shrimp, soy sauce, grated ginger, chili-garlic sauce and fresh lime juice. Toss the shrimp and set them aside to marinate.

2.  Cube papaya.  Add cilantro, chili paste and lime juice.  Set aside.

3. In a large heavy skillet or pan, heat the 2 tablespoons of vegetable oil over high heat. When the pan is very hot, add half of the shrimp. Cook until just pink, about 1 minutes, and then flip.

4. When the shrimp are cooked, remove them from the pan and let it get hot again. Cook the second half of the shrimp.

5. Heat the tortillas on a griddle or in a dry non-stick pan. Pile each tortilla with 3 shrimp and a generous amount of salsa.

Garnish with a little fresh cilantro.  Serve with lime wedges and siracha if desired!

Preparation time: 20 minute(s) 

Cooking time: 5 minute(s) 

Number of servings (yield): 4