Shrimp Coleslaw with Southeast Asian Twist

Shimp Coleslaw - Generations Magazine - April-May 2013Ingredients

1 head cabbage, shredded
1 head Chinese/Napa cabbage, shredded
2 carrots, grated
1 red onion, peeled, halved and sliced thin
1 cup fresh mint, roughly chopped
1 cup fresh cilantro, roughly chopped
1 cup roasted peanuts, chopped
1 lb. salad shrimp


1-1/2 cups unsweetened coconut milk
1/2 cup mayonnaise
Juice of 1 lime, or 3 tablespoons
3 tablespoons Asian fish sauce
3 tablespoons rice vinegar
1 cup green onion, sliced thin
salt and fresh ground black pepper

Prepare dressing by combining all dressing ingredients in a mixing bowl and whisking. Refrigerate for about an hour to thicken and let the flavors develop.

In a large bowl, toss all of the ingredients, except shrimp and nuts. Top the salad with shrimp. Add dressing, but a little at a time in order to not saturate your salad greens (depending on the size of your cabbages, the size of the salad will vary). Season with salt and fresh ground pepper then sprinkle the chopped peanuts on top.

Serves: 10-12

Time: 35 minutes active, about 1 hour total to allow for preparation of dressing.


Chef Michi founded ‘Cooking Fresh For You’. Her recipes center on healthy and flavor-packed dishes. Visit or contact via, 808-286-6484. Also, visit her Cooking FRESH locations: 909 Kapahulu Ave. | Queens POB I – 1329 Lusitana St. |
Queens POB II – 550 S. Beretania St. | Lunch Truck – UH Manoa on East West Rd. by Kennedy Theatre.


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