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Begin by preparing the carrots. Wash and peel the carrots, then use a vegetable peeler to shave them into thin ribbons. Place the carrot ribbons into a large mixing bowl.

Finely chop half of a red cabbage into julienned strips. Add the chopped red cabbage to the bowl with the carrots.

Chop the green onions and add them to the bowl with the carrots and cabbage.

Add 1 teaspoon of freshly minced garlic to the vegetables in the bowl. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.

Add 1 cup of chopped cilantro to the bowl with the vegetables.

In a separate small bowl or cup, combine all the dressing ingredients: 1/2 cup rice vinegar, 1/4 cup soy sauce, 2 teaspoons sesame oil, 1 teaspoon freshly minced garlic, 2 teaspoons chili crisp, 1 tablespoon sesame seeds, and 2 teaspoons agave (or honey). Add 1/8 teaspoon of salt and 1/8 teaspoon of black pepper, or to taste.

Whisk all the dressing ingredients together thoroughly until well combined and emulsified.

Pour the prepared dressing over the vegetables in the large mixing bowl.

Give the salad a good mix using a large spoon or ladle, ensuring all the vegetables are evenly coated with the dressing. Allow the salad to sit for at least 10 minutes to let the flavors meld.

If desired, add cooked shrimp to the salad bowl before serving. You can also drizzle a little extra dressing over the shrimp and salad just before serving.


Begin by preparing the carrots. Wash and peel the carrots, then use a vegetable peeler to shave them into thin ribbons. Place the carrot ribbons into a large mixing bowl.

Finely chop half of a red cabbage into julienned strips. Add the chopped red cabbage to the bowl with the carrots.

Chop the green onions and add them to the bowl with the carrots and cabbage.

Add 1 teaspoon of freshly minced garlic to the vegetables in the bowl. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.

Add 1 cup of chopped cilantro to the bowl with the vegetables.

In a separate small bowl or cup, combine all the dressing ingredients: 1/2 cup rice vinegar, 1/4 cup soy sauce, 2 teaspoons sesame oil, 1 teaspoon freshly minced garlic, 2 teaspoons chili crisp, 1 tablespoon sesame seeds, and 2 teaspoons agave (or honey). Add 1/8 teaspoon of salt and 1/8 teaspoon of black pepper, or to taste.

Whisk all the dressing ingredients together thoroughly until well combined and emulsified.

Pour the prepared dressing over the vegetables in the large mixing bowl.

Give the salad a good mix using a large spoon or ladle, ensuring all the vegetables are evenly coated with the dressing. Allow the salad to sit for at least 10 minutes to let the flavors meld.

If desired, add cooked shrimp to the salad bowl before serving. You can also drizzle a little extra dressing over the shrimp and salad just before serving.
