Nhoam Salad with Shrimp and Cucumber

Name: Nhoam Salad with Shrimp and Cucumber
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 servings
Cuisine: Cambodian
Ingredients: 0.5 cup glutinous rice (uncooked, soaked overnight or for 4 hours); 0.75 pound raw shrimp (peeled and deveined); 0.5 cup cucumber (thinly sliced); 0.5 cup carrot (julienned); 1 cup green cabbage (thinly shredded); 0.25 cup red onion (thinly sliced); 0.25 cup fresh cilantro (chopped); 0.25 cup roasted peanuts (chopped, for garnish); 3 tablespoon lime juice (fresh); 2 tablespoon fish sauce; 1 tablespoon granulated sugar; 1 clove garlic (minced); 0.5 teaspoon red pepper flakes

A light and refreshing Cambodian salad with succulent shrimp, crisp cucumber, carrots, and cabbage, tossed in a vibrant fish sauce-lime dressing, served with a side of sticky rice.

Prep: 30 min
Cook: 10 min
Total: 40 min
Servings: 2
Cuisine: Cambodian
Difficulty: Medium

Dietary

Dairy-Free
Gluten-Free
Nut-Free
Egg-Free
Pescatarian
Low-Fat
High-Protein
Low-Saturated-Fat
Low-Calorie

Ingredients

0.5 cup glutinous rice (uncooked, soaked overnight or for 4 hours)
0.75 pound raw shrimp (peeled and deveined)
0.5 cup cucumber (thinly sliced)
0.5 cup carrot (julienned)
1 cup green cabbage (thinly shredded)
0.25 cup red onion (thinly sliced)
0.25 cup fresh cilantro (chopped)
0.25 cup roasted peanuts (chopped, for garnish)
3 tablespoon lime juice (fresh)
2 tablespoon fish sauce
1 tablespoon granulated sugar
1 clove garlic (minced)
0.5 teaspoon red pepper flakes

Instructions

To prepare sticky rice: Place the soaked 1/2 cup glutinous rice in a steamer basket lined with cheesecloth. Steam over boiling water for 20-25 minutes, or until grains are translucent and sticky. Alternatively, cook according to package directions. Set aside, keeping warm.
Bring a small pot of water to a boil. Add 3/4 pound raw shrimp and cook for 2-3 minutes until pink and opaque. Drain and immediately plunge into an ice bath to stop cooking. Drain again and set aside.
In a large bowl, combine 1/2 cup cucumber, 1/2 cup carrots, 1 cup green cabbage, and 1/4 cup red onion.
For the dressing: In a small bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons fish sauce, 1 tablespoon granulated sugar, 1 clove minced garlic, and 1/2 teaspoon red pepper flakes until the sugar dissolves.
Add the cooked shrimp to the large bowl with the vegetables. Pour the dressing over the salad and toss gently to combine. Stir in 1/4 cup fresh cilantro.
Divide the Nhoam salad between two plates. Serve immediately with the warm sticky rice on the side. Garnish with chopped roasted peanuts, if desired.

Notes

Soaking glutinous rice for several hours or overnight is crucial for proper steaming. If fresh red pepper flakes are not spicy enough, a small amount of sliced fresh bird's eye chili can be added.

Nutrition (per serving)

Calories: 420
Protein: 40 g
Carbohydrates: 48 g
Fat: 4 g
Fiber: 6 g
Sodium: 1400 mg
Saturated Fat: 0.5 g
Sugar: 18 g
Cholesterol: 220 mg