Shrimp and Napa Cabbage Salad with Roasted Peanuts

Serves: 5
Total Calories: 228


1/2 cup rice cooking wine
1/3 cup peanut oil
2 tablespoons chile oil
2 tablespoons sugar
1 head Napa cabbage, cleaned and sliced crosswise in thin ribbons
1 large carrot, peeled and thinly julienned
1 cup cilantro leaves
1/4 pound pancetta*, fried crisp and crumbled
1 pound shrimp, peeled, deveined, and cooked
Dressing to taste
1/2 cup roasted peanuts


In mixing bowl, whisk together all ingredients.

Toss cabbage, carrot, cilantro, bacon, shrimp, and Dressing together about 20 minutes before serving. Garnish with peanuts.

*Italian bacon, available at Italian delis and specialty stores.

Fun Fact: Built in 1816, El Santuario de Chimayó, a Roman Catholic church in Chimayó, New Mexico, has a reputation as a healing site; believers claim that dirt from a back room of the church can heal physical and spiritual ills. It has become known as the "Lourdes of America," and attracts close to 300,000 visitors a year, including up to 30,000 during Holy Week (the week before Easter). The sanctuary was designated a National Historic Landmark in 1970.

Nutritional Facts:

Serves: 5
Total Calories: 228
Calories from Fat: 131

This Shrimp and Napa Cabbage Salad with Roasted Peanuts recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
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Linda Martin’s “Eyes of Texas” Salad
Fantastic Cold Green Bean Salad
Tiny Green Beans and Baby Red Potatoes in Salsa Vinaigrette
Cynthia’s Jalapeño Potato Salad
Right-in-the-Skillet Potato Salad
A Truly Different Chicken Salad
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My Favorite Chicken Salad
Shrimp Filled Avocado Shells
Shrimp and Napa Cabbage Salad with Roasted Peanuts
Tossed Fajita Salad
Margarita Chicken Pasta Salad
Fresh Fruit Salad with Spicy Avocado Dressing
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Sedona Christmas Salad
Apple Salad
Andre’s Lime Salad
Gazpacho Salad
Molded Gazpacho Salad with Avocado Cream
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