Vietnamese Shrimp Salad (Goi Tom)

Vietnamese Shrimp Salad

Now that Spring has sprung, it is time for a light and refreshing dish. One of my favorite dishes in this warm weather is Vietnamese Shrimp Salad (Goi Tom).

Ingredients

• 10 large shrimp; deveined, boiled, peeled then sliced in half along the long side

• 1 head of celery; peeled (remove outside fibers) and sliced thinly at an angle

• 1 small English cucumber; partially peeled and sliced thinly at an angle

• 1 small red bell pepper; julienne

• 1 cup of Vietnamese Coriander leaves

• 1 cup peanuts

• 2 cups pickled daikons and carrots

• 1 lemon; juiced

• 3 tablespoons granulated sugar

• 1 1/2 tablespoons fish sauce

Instructions

1. Dry roast the peanuts in a hot pan.

2. Coarsely chop the peanuts or run them through a food processor. Set aside.

3. Combine all the vegetables in a medium bowl. Toss until combined.

4. Combine the lemon juice, sugar and fish sauce in a small bowl. Mix until combined.

5. Drizzle the sauce on top of the vegetables. You just want a light coating.

6. Top with peanuts.

Cooked and deveined shrimps

Roasted Peanuts. Remove peel by rubbing the peanuts between your fingers and fanning away the peel. Make sure to do this outside.