Vietnamese-Inspired Shrimp and Cabbage Salad
This is your chance to WIN a bottle of MOLA Vietnamese-Inspired Seasoning Blend!
Back in the Before-COVID times, I was invited by LaFortune Jeannette Djabea, the founder and owner of MOLA Foods, to develop some recipes for a cookbook inspired by her unique and flavorful bottled spice blends. The spice blends, cookbook, and other products are available at the MOLA website.
This salad is perfect for warm summer days, as the shrimp cooks quickly without heating up the kitchen. It is just as delicious cold as it is warm, and it is also good the next day. The Vietnamese-Inspired Spice Blend is refreshing, but potent; if you like a bit less spice or heat, feel free to use less of the spice blend in either the shrimp or dressing, or both.
For the shrimp:
12 ounces 26-35 count shrimp, peeled and deveined (The shrimp in the photo are larger than this, because I had them on hand. Use what you have.)
2 tablespoons MOLA Vietnamese-Inspired Blend
2 tablespoons vegetable oil
pinch of salt
For the salad:
4 cups shredded Napa cabbage
1 cup shredded carrots (I often use the pre-shredded option at the grocery store, so feel free, or shred/grate your own)
1/2 cup cilantro leaves
1/2 cup sliced scallions
2 tablespoons rice vinegar
2 tablespoons MOLA Vietnamese-Inspired Blend
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 cup vegetable oil
In a medium bowl, mix the Vietnamese-Inspired Spice Blend and the oil. Add the shrimp, and toss to coat thoroughly with the seasoned oil.
In a large bowl, toss the cabbage, carrots, cilantro leaves, and scallions until mixed.
In a small bowl, mix the vinegar, spice blend, soy sauce, sesame oil, and vegetable oil until well blended.
Pour the salad dressing over the cabbage mixture, and toss to coat evenly.
Heat a 12-inch skillet over medium-high heat. Add the shrimp to the skillet, in batches, in a single layer, and cook, letting them get some good color by not moving them around. Turn over after about 2 minutes, to cook evenly. Remove from the pan to a plate, and repeat until all shrimp are cooked. Season shrimp with a pinch of salt, and serve over the cabbage salad, with rice or noodles.
This dish can also be served chilled. Dress the salad before you refrigerate it. Refrigerate the cooked shrimp until it’s time to serve.
Want to win a bottle of MOLA Vietnamese-Inspired Spice Blend?
Here’s how:
Make a donation (any amount!) to one of the following organizations:
Send a screen shot of your donation, or a copy of your email receipt to me at martikennedy@substack.com, as proof of your donation.
The first 10 people to do this will receive a bottle of MOLA Vietnamese-Inspired Spice Blend. Please include shipping information, so I know who where to send your gift and my gratitude. :)
This offer expires when my next newsletter is published, which will be about two weeks from now, with any luck. Let’s say your donation must be dated on or before August 31, 2023.
What I’m Reading:
I’m catching up on months of Substack newsletters that I subscribe to and have not been able to keep up with. To see who I subscribe to, visit my home page (click on “Love From My Kitchen” at the top of this page), and scroll down until you see “Recommendations” on the right hand side.
What I’m Cooking:
I’m organizing my menus around what’s in season at the Farmers’ Market, and in our farm share. I usually share photos and/or videos on Instagram. We are desperately waiting for the tomato season to kick off, as this year has been uncommonly rainy and cloudy, and tomatoes need sunshine. Hope springs eternal.
Thanks for reading! I am grateful for your support. It keeps me putting one foot in front of the other. Please share this with anyone you think might appreciate it.