IN THE KIT
1 ozsweet ginger garlic seasoning
4 oznam jim sauce (contains anchovies)
2 ozred cabbage
2 ozgreen cabbage
2 ozgreen onion
Salt & pepper
Kitchen Items Needed
Bring a medium pot of water to boil;
Halve the lime;
Thinly slice cucumbers into rounds, then cut into half moons;
Core and thinly slice red & green cabbage;
Cut ends of carrots if necessary, then peel into ribbons;
Thinly slice green onion, separating the white bottoms & green tops;
Roughly chop peanuts;
Roughly chop the cilantro leaves & stems.
Add noodles to pot of boiling water. Cook for 2-3 minutes. Drain, rinse with cold water & set aside.
In a large skillet, heat a drizzle of oil on medium. Sauté peanuts & the white bottoms of the green onion until fragrant. Transfer to a bowl; season with ginger garlic seasoning. Wipe out & reserve the pan.
In the same pan, heat a drizzle of oil on medium. Pat the shrimp dry with paper towel (remove the shells from the tails if desired). Season with salt, pepper. Cook, 1 to 2 min per side, until the shrimp starts turning pink & cooked through/firm.
In a large bowl, combine the cabbage, carrots, noodles, cucumbers, ½ cilantro leaves & stems, ½ the green onion-peanut crunch, ½ of the nam jim & a drizzle of oil. Divide the slaw between your plates. Top with the shrimp. Garnish with the remaining vinaigrette & green onion-peanut crunch, cilantro, scallion & lime wedges.