Thai Crunch Salad With Peanut Dressing and Shrimp

image and recipe from once upon a chef

For the Shrimp

• 3 tbsp soy sauce
• 1/4 cup honey
• 1 tbsp vegetable oil
• 1 tsp lime zest, from one lime
• 1 tsp fish sauce
• 1/2 tsp pepper
• 3 tbsp fresh lime juice, from 2 limes
• 4 garlic cloves, peeled and roughly chopped
• 1 1/2 square inch piece fresh ginger, peeled and roughly chopped
• 1 1/2 tbsp Sriracha sauce
• 1 1/4 tsp salt
• 2 tbsp chopped cilantro
• 24 shrimp
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For the Thai Peanut Dressing

• 1/4 cup creamy peanut butter
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 1/2 tsp fish sauce
• 2 tablespoons honey

• 2-1/2 tablespoons sugar
• 2 garlic cloves, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh cilantro leaves

For the Salad

• 4 cups chopped Napa cabbage
• 1 cup shredded carrots
• 1/2 red bell pepper, thinly sliced into bite-sized pieces
• 1 small English cucumber, halved lengthwise, seeded and thinly sliced
• 1 cup cooked and shelled edamame
• 1 small jicama, cut into bite-sized pieces
• 1/4 cup onion, very thinly sliced
• 1/2 cup loosely packed chopped fresh cilantro
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For the Shrimp

1. In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, fish sauce, garlic, ginger, Sriracha and salt. Blend until completely smooth. 
2. Combine the shrimp and marinade in bowl. Marinate in the refrigerator for at least 30 minutes.
3. Cook the shrimp until pink and cooked through. Add to salad.
4. If you're only cooking for one. Make all the salad, dressing, and marinade. Only marinate 6 shrimp in 1/4 of the marinade. Store the rest of the marinade, dressing, and salad for the next night. (Shrimp is better cooked fresh.)

For the Thai Peanut Dressing

1. Combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

For the Salad

1. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.