Recipes

This salad takes all the vibrant, crunchy, herby, sweet-savory elements of a rice paper roll… without the rolling. It’s fiber-forward, anti-inflammatory, and full of color and texture. We use mango from April–September (specifically the smaller, sweeter yellow mangoes) and Asian pear from October–March, keeping this salad fresh and seasonal all year long.

Equipment Needed

• Cutting board
• Chef’s knife
• Large mixing bowl
• Measuring cups + spoons

Ingredients

• Salad Base

• 6 cups thinly sliced Savoy or Napa cabbage
• 1 red bell pepper, thinly sliced
• 1/4 small red onion, very thinly sliced
• 1 cup cooked shrimp (medium or large; halved lengthwise if big)
• 1/2 cup pickled ginger, chopped or torn
• 1 mango or 1 Asian pear, thinly sliced (seasonal choice)
• 2 Persian Cucumbers, cut in half lengthwise and cut into 1/8 inch thick half circles
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves

• Add After Tossing

• 1/2 medium avocado, sliced or diced
• 2–3 tablespoons chopped peanuts
• 1 teaspoon black sesame seeds

• Seasoning + Dressing Ingredients

• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1–2 teaspoons sriracha (to taste)

Directions

1. Add the cabbage, bell pepper, red onion, shrimp, pickled ginger, mango or Asian pear, cilantro, and mint to a large mixing bowl.
2. Drizzle the soy sauce, maple syrup, rice vinegar, sesame oil, and sriracha directly over the bowl.
3. Toss well to coat everything lightly and evenly.
4. Add the avocado and gently fold it in so it keeps its shape.
5. Top with chopped peanuts and black sesame seeds.
6. Serve right away while the cabbage is crisp and the herbs are bright.