Categories: Salad

Ingredients

• 4 cups snow peas, strings removed
• 1 1/2 lb. medium shrimp, peeled and deveined
• 1/4 head small napa cabbage, coarsely chopped (4 cups)
• 3 red radishes, thinly sliced into half-moons
• 3 green onions, thinly sliced
• 1/3 cup plain rice vinegar
• 2 Tbsp. vegetable oil
• 1 1/2 Tbsp. toasted sesame oil
• 1 Tbsp. peeled, finely grated fresh ginger root
• 1/2 tsp. salt
• 3 Tbsp. sesame seeds, toasted

Directions

1. Bring a large pot of water to a boil over high heat. Fill a large bowl with cold water and ice cubes.
2. Add the snow peas to the pot, cook for 30 seconds or just until the snow peas turn a brighter green, then use a large slotted spoon or Chinese skimmer to transfer them to the ice-water bath. let them cool for 30 seconds, then drain and pat dry. Add more ice and cool water to the bowl. Let the pot of water return to a boil.
3. Add the shrimp to the pot; once the water returns to a boil again, cook the shrimp for about 2 minutes or until just opaque. Drain, and immediately plunge them into the ice-water bath to cool. Drain and pat dry.
4. Cut each shrimp in half horizontally (creating 2 thin halves). placing them in a mixing bowl as you work. Trim the ends from the snow peas, then cut the peas on the diagonal into 1/2-inch diamond shapes; add them to the bowl along with the cabbage, radishes and scallions.
5. Whisk together the vinegar, vegetable oil, toasted sesame oil, ginger and salt in a liquid measuring cup until emulsified. Pour the dressing over the salad and toss to coat evenly.
6. Just before serving, sprinkle with the toasted sesame seeds and toss until evenly distributed.

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