This healthy sprightly salad has a distinctly Asian kick to it. One of the best things about it is you can add just about any veggies you have—just be sure to cut them up into bite-size pieces. The dressing also makes a terrific marinade for fish or chicken.

　　

Ingredients

Makes 6 to 8 servings

　　

For dressing

1/4 cup fresh lime juice

　　3 tablespoons light brown sugar

　　2 tablespoons Asian fish sauce, such as nam pla or nuoc mam

　　2 tablespoons vegetable oil

　　1 tablespoon finely grated lime peel

　　1 teaspoon hot chile paste, such as sambal oelek

　　1 teaspoon grated peeled fresh ginger

　　

For salad

2 pounds (about 8) Persian or Japanese cucumbers

　　1 1/2 teaspoons salt

　　1 tablespoon vegetable oil

　　3/4 cup lightly salted roasted peanuts

　　1 pound cooked deveined peeled medium shrimp

　　4 cups thinly sliced napa cabbage

　　1 large red bell pepper, seeded and cut into matchsticks

　　3 green onions, cut into matchsticks

　　1/2 cup fresh cilantro leaves

　　1/2 cup torn fresh Thai or regular basil leaves

　　2 teaspoons black sesame seeds, toasted

　　

Make dressing

Step 1

Whisk together all dressing ingredients in a small bowl; let the dressing stand while preparing the salad.

　　

Make salad

Step 2

Peel half of the cucumbers; cut in half lengthwise and scoop out seeds with a small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in a large strainer set over a bowl.

　　

Step 3

Cut off the ends from the remaining cucumbers and cut in half lengthwise. Scoop out the seeds. Cut the halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to the strainer. Sprinkle with the salt; let drain 30 minutes.

　　

Step 4

Heat the oil in a heavy medium skillet over medium-high heat. Add the peanuts; sauté until golden. Using a slotted spoon, transfer the peanuts to paper towels to drain.

　　

Step 5

Combine the shrimp, cabbage, bell pepper, green onions, cilantro, and basil in a large bowl.

　　

Step 6

Pat the cucumber pieces dry and add to the salad. Toss with the dressing; sprinkle with peanuts and black sesame seeds, and serve.

　　The Epicurious Cookbook