Spicy Asian Salad

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  • by ADMIN
  • on JULY 14, 2009
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asian_salad.JPGSubmitted by Gallo Winery

The Gallo family believes that one of the reasons they have stayed strong as a family business for over 75 years is their love of sitting down together to share good food, wine and conversation. Many meals have been enjoyed, some from old Italian family recipes and some more contemporary Californian in style.  Here is one they hope you enjoy…


For the dressing:
  • 1 clove garlic, minced
  • 1 teaspoon Thai hot chili paste, or to taste
  • 1/4 cup Thai fish sauce
  • 1/3 cup warm water
  • 2 tablespoons lime juice
  • 2 tablespoons + 2 teaspoons granulated sugar
For the salad:
  • 1 large head red-leaf lettuce, washed and torn into pieces
  • 1 pound large shrimp, cooked and peeled
  • 4 ounces fresh bean sprouts
  • 1 medium carrot, peeled and shredded
  • ½ medium cucumber, thinly sliced
  • 12 sprigs fresh cilantro
  • 12 large mint leaves
  • ½ cup roasted peanuts, chopped


Combine the ingredients for the dressing in a small bowl and stir until the sugar dissolves.  Place the lettuce in a large salad bowl.  Arrange the remaining ingredients over the lettuce.  Drizzle with dressing to taste, garnish with chopped peanuts, and serve with extra dressing on the side.  

Left over dressing can be refrigerated for up to 5 days, and makes a delicious marinade for grilled meat, fowl and fish.

Serves 6-8

Wine Pairing: Gallo Family Vineyards, White Zinfandel or Gallo Family Vineyards Sonoma Reserve Pinot Gris




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