VIETNAMESE-STYLE SHRIMP WITH CABBAGE & PEANUTS

Vietnamese-Style Shrimp with Cabbage & Peanuts image

Provided by Jolayne Cooper @jwcooper

Number Of Ingredients 12

12 ounce(s) cold cooked and peeled small shrimp (used the 50 per lb. size)
1/2 - chinese or napa cabbage
20 sprig(s) fresh cilantro (divided)
1/3 cup(s) rice vinegar
3 tablespoon(s) peanut oil
2 tablespoon(s) fish sauce
2 tablespoon(s) asian chile sauce (used sriracha)
1 tablespoon(s) sugar
1 teaspoon(s) finely chopped or grated fresh ginger
1 small carrot (peeled and shredded)
1/2 cup(s) roasted unsalted peanuts (coarsely chopped, divided)
1 - small head boston lettuce

Steps:

Pick over shrimp, discarding any pieces of shell. Cover and keep chilled until ready to toss the salad.
Slice cabbage into chiffonade (very thin strips), about 1-2 inches long, to get 5 to 6 cups. Slice 12 cilantro sprigs very thin; reserve remaining sprigs for garnish. Keep everything chilled until ready to toss the salad.
Mix vinegar, peanut oil, fish sauce, chile sauce, sugar, and ginger in a small bowl. Keep at room temperature for up to 2 hours, or cover and refrigerate if making ahead; let cold dressing come to room temperature before tossing with the salad.
Just before serving, toss the shrimp, cabbage, sliced cilantro, carrot, and 6 tablespoons chopped peanuts with the dressing in a large bowl. Arrange lettuce leaves on a serving platter or in a large, shallow serving bowl. Mound the salad on the lettuce and garnish with the remaining 2 tablespoons peanuts and 8 cilantro sprigs.