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Cabbage is a thrifty vegetable -- it's not up getting named to any most popular lists these days, like another vegetable who needs not be named. Before you discount cabbage, we'd like you to give it a chance. Stuffed cabbage is nice, but we're not going to do that tonight -- instead, let's delicately shred our cabbage with carrots into refreshing no-mayonnaise-in-sight slaw. You're on a roll, you've created a slaw that belongs nowhere near a pastrami sandwich, don't stop there. Now let's top our slaw with sweetly sauteed shrimp. Woop -- you have yourself a satisfying dinner in five steps.
1 pound shrimp, shelled and deveined
1/4 cup fish sauce
1 tablespoon fresh oregano or marjoram, chopped
1 teaspoon finely grated fresh ginger
2 tablespoons miso paste
3 cups finely shredded cabbage (about 3/4-pound cabbage)
1 large carrot, peeled and cut into very thin matchsticks
1 tablespoon black sesame seeds, toasted
We're assuming you have olive oil, sesame oil, garlic, rice wine vinegar, honey, and pepper. If not, be sure to pick those up, too!
- Whisk together the ginger, 1 small grated garlic clove, miso, vinegar, soy sauce, sesame oil and 2 tablespoons of water. Set it aside.
- In a large bowl, toss the cabbage, carrots and sesame seeds together with the dressing. Let the slaw sit while you start on the shrimp.
- Combine 2 tablespoons oil, 2 tablsepoons honey and fish sauce.
- Heat up a pan and sauté the shrimp in mixture.
- Remove the shrimp from the pan and reduce the sauce by half. Sprinkle on the herb and pepper. Keep the sauce on the side for dipping, as to not overwhelm your miso-ginger dressing.