Cabbage And Shrimp Salad (Goi Tom)

• 8 ounces (31 to 40 per lb.) shelled, deveined cooked shrimp (see notes)
• 1/4 cup lime juice
• 3 tablespoons Asian fish sauce (nuoc mam or nam pla)
• 2 tablespoons sugar
• 1/2 to 2 teaspoons minced fresh hot red or green chili, such as Thai, serrano, jalapeno, or Fresno
• 1 clove garlic, peeled and minced
• 6 cups finely shredded cabbage (10 oz.; see notes)
• 8 ounces bean sprouts (3 to 4 cups), rinsed
• 3/4 cup fresh rau ram or fresh mint leaves (see notes)
• 1/2 cup finely shredded carrots
• 1/2 cup chopped roasted, salted peanuts

1. Rinse and drain shrimp; pat dry. Cut each in half lengthwise.
2. In a large bowl, mix lime juice, fish sauce, sugar, 1/2 teaspoon chili, and garlic. Add shrimp, cabbage, bean sprouts, rau ram, carrots, shallots, and 1/4 cup peanuts; mix. Taste, and add more chili if desired.
3. Pour the salad onto a platter and sprinkle the remaining 1/4 cup peanuts over the top.

shrimp, lime juice, fish sauce, sugar, green chili, clove garlic, cabbage, bean sprouts, fresh rau ram, carrots, peanuts

Taken from www.myrecipes.com/recipe/cabbage-shrimp-salad-goi-tom (may not work)