Spicy Asian Peanut Salad
|Finely shredded red cabbage||4 1⁄2 Cup (72 tbs)|
|Fresh bean sprouts||3 Cup (48 tbs)|
|Shredded carrots||2 1⁄2 Cup (40 tbs)|
|Snow peas||1⁄2 Pound, cut into julienne strips|
|Sweet red pepper||1 Medium, cut into julienne strips|
|Diagonally sliced green onions||1⁄4 Cup (4 tbs)|
|Peanut sauce||4 Tablespoon|
|Medium shrimp||2 Pound, peeled and deveined|
Combine first 6 ingredients, and stir well.
Spoon Peanut Sauce over cabbage mixture, and toss gently.
Set cabbage mixture aside.
Bring 1 1/2 quarts water to a boil; add shrimp, and cook 3 to 5 minutes.
Drain well; rinse with cold water, and drain again.
Cut shrimp in half lengthwise.
Place 1 cup salad mixture on each of 12 individual serving plates.
Top with equal amounts of shrimp, and garnish with cilantro sprigs.