Thai Spiced Shrimp Cabbage Coleslaw

Spicy, crunchy, fresh and zingy, Thai spiced shrimp cabbage coleslaw makes a great starter for a picnic, barbecue or dinner party. That said, we enjoyed it as main course one hot summer night.

I’m finally back in Dubai and trying to get into the usual swing of things, but we are still eating a lot of salads. It remains quite hot outside although my husband keeps telling me that the worst of the summer is over. I’m sure he is right but that doesn’t stop me from rolling my eyes just a little when I walk outside and my glasses steam up.

This week my Sunday Supper group is sharing recipes for Labor Day, which in the United States always falls on the first Monday of September, marking the last weekend of summer.

This year, that weekend will actually be a holiday for us here in the United Arab Emirates as well, as the faithful celebrate Eid al Adha, or the festival of the sacrifice, which honors Abraham’s willingness to sacrifice his son, before God intervened and provided a sheep instead. You may have heard this one before because the story shows up in the holy books of Judaism, Christianity and Islam. Here it’s a reason to feast with family and friends and share with the less fortunate.

Side note: Are you curious about my wonky bowl? Your eyes do not deceive you. It’s not completely round. At Wonki Ware, a South African enterprise, every piece is handmade by potters from disadvantaged backgrounds. I received my lovely bowl as a birthday present from dear friends and usually display it as a work of art on top of a small cupboard. Occasionally it gets used as a bowl when the dish merits special treatment. This Thai spiced shrimp cabbage coleslaw qualified!

Another recipe for Salad Month
Whatever you are celebrating next weekend, I hope you try my coleslaw with an Asian twist. And don't forget to scroll down for more Labor Day menu ideas.

Thai Spiced Shrimp Cabbage Coleslaw

Ingredients
For the dressing (makes 6 3/4 oz or 200ml)
1/4 cup or 60g fresh lime juice
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sweet Thai pepper sauce
2 teaspoons soy sauce
3/4 teaspoon fine sea salt
1 1 - inch piece ginger, peeled and grated
1/4 cup or 60ml canola oil
2 tablespoons toasted sesame oil

For the shrimp cabbage coleslaw:
1 1/2-2 pounds napa cabbage, quartered, cored and very thinly sliced
4-5 sharp red radishes, sliced thinly in circles
3 medium carrots, peeled and grated
1/2 English cucumber, thinly sliced
1/2 cup thinly bias-sliced green onions (4 to 6)
7-8 stems cilantro, hard stems removed, and chopped
1 small red chili pepper, finely minced
1.1 lb or 500g cooked shrimp
2/3 cup or 95g roasted, slightly salted peanuts, coarsely chopped
1 tablespoon black sesame seeds

Method
To make the dressing: Grate your ginger and try to save the juice so you can scrape it into the dressing as well.

In a small bowl or screw-top jar, whisk or shake together the lime juice, honey, sweet Thai pepper sauce, rice vinegar and soy sauce until the honey and salt are dissolved. Add the grated ginger, canola oil and sesame oil. Shake well.

To make the shrimp cabbage coleslaw: In a very large bowl, toss together the cabbage, carrots, radishes, cucumber, green onions, chili pepper and cilantro.

Add in the cooked shrimp and pour the dressing over it all and toss to coat.

Cover the bowl with cling film or transfer the coleslaw to a sealable container. Chill until ready to serve. It gets pretty juicy as the cabbage softens so be aware when transporting it.

Toss again right before serving. Add the peanuts and sesame seeds and toss again.

Enjoy!

Check out all the lovely Labor Day menu ideas my Sunday Supper friends are sharing today! Many thanks to our event manager Christie from A Kitchen Hoor’s Adventures and our host Em Beitel.

Labor Day Menu Ideas

Scrumptious Labor Day Sides and Starters

• Foil Pack Grilled Potatoes by Hardly A Goddess
• Four Bean Salad by A Day in the Life on the Farm
• Jalapeno Popper Deviled Eggs by Sunday Supper Movement
• Pasta Salad with Baby Spinach and Sun-Dried Tomatoes by Simple and Savory
• Sausage and Peppers Salad by Cindy’s Recipes and Writings
• Shelly’s Pasta Salad by Soulfully Made
• Sour Cream and Onion Potatoes by Cricket’s Confections
• Thai Spiced Shrimp Cabbage Coleslaw by Food Lust People Love
• Zucchini Parmesan Foil Packets by Hezzi-D’s Books and Cooks

Delicious Labor Day Entrees

• Malaysian Chicken Satay by Sprinkles and Sprouts
• Grilled Hasselback Fajita Chicken by Fantastical Sharing of Recipes
• Maple Turkey Burger with Cheddar, Bacon and Apple by Caroline’s Cooking
• Pork Spiedini Hoagies by A Kitchen Hoor’s Adventures
• Sous Vide Sirloin Steak with asparagus by Our Good Life
• Sriracha Deviled Crab Sandwich with Key Lime-Bacon Slaw by Gourmet Everyday
• Tom’s BBQ Spare Ribs with North Carolina BBQ Sauce by Recipes Food and Cooking
• Vietnamese Grilled Steak Salad by Palatable Pastime

Luscious Labor Day Desserts

• Blueberry Crisp Bars by Pies and Plots
• Fudgy Brownie Trifle with Chocolate Mousse by That Skinny Chick Can Bake
• Watermelon Treats by The Freshman Cook

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Summer Tomato and Edamame Salad

The simplest of dishes, this summer tomato and edamame salad doesn’t really require a recipe with certain amounts that must be followed, although I’ll give you mine below. The important thing is to use the best summer tomatoes you can find – homegrown, if possible, vine-ripened, full of flavor – drizzled with the best quality extra virgin olive oil and aged balsamic vinegar.

That combination, along with a sprinkling of shelled edamame, makes this a fabulous fresh salad full of the flavors of summer. Sometimes the simplest salads are the best.

Another tasty recipe for Salad Month
Edamame is one of those ingredients I keep on hand always, in the freezer, for times when I need a little something extra in a salad or soup. Not only are they a lovely green color but they are nutritionally rich, with vitamins, protein and fiber. You can buy them in the pods, which make for a great snack, or already peeled.

Summer Tomato and Edamame Salad

Ingredients
4-5 ripe summer tomatoes
Flakey sea salt
Freshly ground black pepper
1/3 cup or 50g shelled edamame
1/2 small onion, minced
Good quality extra virgin olive oil
Good quality balsamic vinegar

Method
Slice the tomatoes and lay them out on a big plate. Season with the sea salt and black pepper.

Sprinkle on the minced onions and edamame. Drizzle the lot with the olive oil and balsamic vinegar.

Seriously, that’s all there is to it. This summer tomato and edamame salad lets the tomatoes shine, with an added boost of protein and fiber from the legumes. Totally delicious AND healthy.

Enjoy!

Have I convinced you to join me for Salad Month? Here are a few of my other recipes you might like to try:

• Summertime Fresh Corn Salad 
• Sweet Potato French Bean Lentil Salad 
• Quick Pickled Beet Salad 
• Coronation Chicken Salad 
• Roasted Savoy Cabbage Slaw with Spicy Bacon Dressing 

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Broccolini Chicken Pear Blue Cheese Salad with Warm Honey Mustard Vinaigrette

Who says greens have to be leafy to make a great salad? Lightly cooked broccolini adds great flavor and bite to this wonderful recipe for broccolini chicken pear blue cheese salad.

Growing up, I was never a fan of pears because of their texture. I found them a bit gritty, for want of a better word. Recently I discovered that they aren’t all that way and I have been converted. In Dubai, we have produce imported from all over the world so, as long as you are willing to pay the price, choice fresh fruit is available year round. I try to buy what’s in season closest to me with occasional special treats of produce from farther afield.

The pears that convinced me were Coscia pears, an Italian variety. I first liked them baked into an almond pear bread pudding but then decided they were pretty good raw as well. When I looked them up, the interwebs told me that they were granular in texture, but I didn’t find that true at all. Maybe mine were special but I’ve bought them a few times since and, while they aren’t as smooth as apples, they aren’t as gritty as the pears I recall from when I was little.

Another recipe for Salad Month
Like the crunchy green bean, tomato, chicken and pearl couscous salad I posted earlier this month, this salad can also be served without the chicken. But when I am serving it as a main course, I think the additional protein helps make it a more filling meal. As another bonus, it can also be made ahead of time, which makes it perfect for a packed lunch at school or at work. Or for serving dinner guests.

Broccolini, Chicken, Pear and Blue Cheese Salad with Warm Vinaigrette

Pears and blue cheese are a classic combination of sweet and salty, especially if you have crisp pears that are just ripe and fragrant with pear-y-ness. Together they lift the broccolini and chicken into something fabulous. And whether the salad is served slightly chilled or at room temperature right after you make it, the warm honey mustard vinaigrette is the perfect dressing.

Ingredients – to serve 2 as a meal, 4 as a starter
For the salad:
2 small boneless chicken breasts
Sea salt
Black pepper
Cayenne
1 tablespoon olive oil
7 oz or 200g broccolini aka tenderstem broccoli
1/4 small onion, sliced thinly
1 pear, ripe but firm
3 oz or 57g soft blue cheese (I like Bleu d'Auvergne for this recipe – it’s made with cow’s milk and is milder than Roquefort.)

For the warm honey mustard vinaigrette:
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
4 tablespoons olive oil
Salt and pepper

Method
Season the chicken breasts with the salt and two peppers. Pan-fry them in the olive oil until golden on both sides and cooked through. Depending on the thickness of your breasts, this could take as few as five minutes and as many as 10. Do not overcook them or, as we all know, chicken breasts dry out. Remove from the heat and leave to cool.

Meanwhile, put a pot of water on to boil and fill a bowl with cold water and some ice cubes.

When the water comes to a boil, pu the broccolini in careful so you don’t scald yourself with a splash of boiling water. Set a timer for two minutes.

When the timer rings, scoop the broccolini out with a slotted spoon and pop it directly into the ice water. This ensures that it stays brightly green. Once chilled, remove the broccolini, drain and leave it to dry.

Cut the chicken breasts into 8-9 slices each. Divide the broccolini between two plates and add a sliced chicken breast to each. Add the sliced onion.

Core and thinly slice the pear on top of the broccolini. Crumble the blue cheese on top of both.

At this point, the plates can be chilled, covered with cling film, until you are ready to serve. Remove the plates from the refrigerator about 20-30 minutes before serving to allow time for the salad to warm up a little.

To make the warm vinaigrette, whisk all of the ingredients - except the oil - together in a small pot or microwaveable bowl, then warm the mixture gently over a low fire or with a couple of quick zaps of the microwave. Whisk in the olive oil, a little at a time, until the vinaigrette has emulsified. Add salt and pepper to taste.

Spoon the warm honey mustard vinaigrette over the salad.

Enjoy!

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