Asian salad with grilled shrimp

Salad:

• 1 ripe mango, diced
• 1 cucumber, diced
• 2 cups finely shredded red cabbage
• 1 carrot, cut into thin strips
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped chives
• 2 handfuls of peanuts – roasted
• Optional: 1/2 red chili pepper

Marinade + Shrimp:

• 1 teaspoon House of Asia Light Soy Sauce 
• 1 teaspoon House of Asia Sesame Oil 
• ½ teaspoon S&B wasabi paste
• 12 peeled shrimps
• 1 clove of garlic – grated
• 1 cm fresh ginger – grated
• Juice of ½ lime
• Skewer sticks

SOS:

• 1 spoon House of Asia Fish Sauce
• 1 teaspoon House of Asia Sesame Oil 
• ½ teaspoon S&B wasabi paste
• 1 tablespoon lime juice
• 1 teaspoon cane sugar

1. Place the shredded cabbage in a bowl and sprinkle lightly with salt. Knead it with your hand and set aside for a few minutes until the cabbage softens and releases its juices. Squeeze out any excess liquid.
2. Combine the marinade ingredients, add the shrimp, and let sit for 10–15 minutes. Then thread the shrimp onto skewers and grill in a pan for about 1–2 minutes on each side.
3. Combine the salad ingredients. Just before serving, toss with the dressing and arrange on plates. Top with grilled shrimp. Garnish with cilantro and peanuts.