1/2 tsp each sea salt and ground black pepper, divided
1 large jalapeño chile pepper, seeded and minced
1 small head napa cabbage (about 1 lb), halved lengthwise and sliced into ¼-inch ribbons
1 large red bell pepper, thinly sliced lengthwise
1 large carrot, peeled into ribbons, outer peel discarded
1 lb large shrimp, peeled and deveined
1 tsp olive oil
Prepare vinaigrette: In a blender, combine coconut milk, peanuts, zest and juice of 1 lime, cilantro, ¼ tsp each salt and black pepper. Blend until peanuts and cilantro are finely chopped, about 30 seconds. Set aside.
Prepare slaw: In a large bowl, toss jalapeño, cabbage, bell pepper and carrot. Set aside.
In a medium bowl, add shrimp and sprinkle with remaining 1/4 tsp each salt and black pepper. Add oil and mix to coat. In a large sauté pan on medium-high, cook shrimp, tossing often, until cooked through, about 5 minutes. Add 2 tbsp water and cook, scraping up any browned bits from bottom of pan. Once water evaporates almost completely, remove from heat. Add zest and juice of remaining lime to shrimp and toss to coat.
Pour vinaigrette over top of slaw and mix well. Divide among plates and top each with shrimp.
Grilled lettuce and flank steak get a burst of flavor from a light citrus vinaigrette in this dish. Topped with crumbled blue cheese and walnut pieces, this dish is a perfect summertime meal that both steak and salad lovers can agree on.
This light and lively meal captures the spirit of South America with its clever use of sweet tropical fruits, savory fish and crisp jicama. Freshness is key when it comes to the slaw, so pick a ripe, juicy pineapple (look for ones with bright green leaves and a firm shell).
Cauliflower and tuna may seem like an unlikely pair but they work beautifully together in this fiber-rich and gluten-free salad. To round it off, paprika adds a smokey flavor while mint and basil bring a refreshing and colorful touch.