Dressing
2 tbsp fresh Lime Juice
1 tbsp Fish Sauce
½ tbsp finley grated Lime Peel
½ tsp grated peeled fresh Ginger
1½ tbsp golden Brown Sugar
1 tbsp vegetable or olive Oil
½ tsp hot Chili Paste
Whisk all ingredients to blend in a small bowl.
Let dressing stand while preparing salad.
Salad
1 pound Cucumbers, Persian or Japanese (about 4)
1 tbsp vegetable or olive Oil
½ pound medium Shrimp, cooked, peeled and deveined
½ large red Bell Pepper, cut into matchsticks
¼ cup fresh Cilantro leaves
1 tsp black Sesame Seeds, toasted
1 tsp Salt
1/3 cup lightly salted roasted Peanuts
2 cups thinly sliced Napa Cabbage
2 Green Onions, cut into matchsticks
¼ cup torn fresh Basil leaves
For half of the cucumbers, peel, cut lengthwise and scoop out seeds; cut into ¼ inch cubes.
For other half, cut off ends, cut lengthwise and scoop out seeds; slice crosswise ¼ inch thick.
Put cucumbers in a large sieve over a bowl (not the salad bowl).
Sprinkle with the salt and allow to drain 30 mins.
Heat oil in heavy skillet over medium high. Sauté peanuts until golden.
Using slotted spoon, transfer peanuts to paper towel to drain.
Combine shrimp, cabbage, bell pepper, green onions, cilantro and basil in large salad bowl.
Pat cucumbers dry with paper towel and add to salad.
Toss with dressing, sprinkle with peanuts and black sesame seeds.
Amelia Saltsman, Bon Appétit June 2008