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Chopped Salad with Shrimp, Cabbage, Jicama, and Cilantro-Lime Dressing

(Updated with better photos and step-by-step instructions, September 2014)  I first made this salad on a hot summer day when I didn’t really want to eat anything that had to be cooked, and there’s no doubt it’s a great summer salad.  But since then I’ve made this at several different times of the year, and now I think of it as almost a year-round salad.  And if you know anything about my tastebuds you know a salad with shrimp, cilantro, jicama, and lime is something I’d eat happily gobble up any time it was in front of me. I used frozen, pre-cooked shrimp from Costco for this, and the pre-cooked shrimp thawed overnight in the fridge and they were good to go.  This is probably not a salad that would appeal to the cilantro-haters, but if you’re a cilantro-lover like me, you’ll love this salad.

Finely chop enough cilantro to make 1/4 cup chopped cilantro.

Zest the skin and squeeze the juice of a large lime.  (You need about 2 tablespoons of lime juice.)

Put the cilantro, lime juice, lime zest, salt, and green Tabasco sauce in a food processor and buzz a few times, add the avocado oil and buzz just enough to combine.  (I used the bowl attachment of my Immersion Blender.)

Cut the shrimp in half, then marinate the drained shrimp in a few tablespoons of the cilantro/lime dressing while you prep the other ingredients.

Chop up about a cup of red cabbage.

You’ll also need about a cup of jicama cubes, some chopped Romaine Lettuce, and some sliced green onion.

Toss together the lettuce, cabbage, green onion, and jicama cubes.

Then mix the rest of the dressing with the greens and jicama, and mix in the shrimp. I love the colors of this salad.

And just for fun, here’s the close-up-and personal photo of this salad from 2007!

Chopped Salad with Shrimp, Cabbage, Jicama, and Cilantro-Lime Dressing

(Makes two main dish salads, adapted from a recipe from the California Rice Oil Company, who provided the oil used in the original recipe.)

4 cups romaine lettuce
1 cup coarsely chopped red cabbage
15-20 cooked shrimp (I used 51-60 count size)
1/4 cup sliced green onion
1 cup chopped jicama

Dressing Ingredients:
1/4 cup rice bran oil, avocado oil, or olive oil
1/4 cup chopped cilantro
2 T fresh lime juice
1/2 tsp. Green Tabasco Sauce (or use your favorite hot sauce)
pinch salt

If using frozen shrimp, thaw overnight in refrigerator for best results, then drain well and pat dry. Put all dressing ingredients except oil in food processor with steel blade, and pulse until well combined; then add the oil and pulse just enough to combine.  (I used the bowl attachment of my Immersion Blender.)

Cut shrimp in half and place in bowl. Add 2 T dressing mixture to shrimp and let marinate while you prep other ingredients.

Wash romaine lettuce, spin dry, then break into salad size pieces. Chop red cabbage and green onions. Peel jicama and chop into pieces about 1/2 inch square.

Combine lettuce, cabbage, green onions, and jicama in large mixing bowl. Mix in shrimp with dressing it has been marinating in. Add as much of the rest of the dressing as you prefer; you may not need all the dressing. Serve immediately.

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South Beach Suggestions:
This is a perfect recipe for any phase of the South Beach Diet. If you wanted something more for phase two or three, this would taste great with Sun-dried Tomato Pesto Spread served with whole wheat pita bread.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Delicious Salads with Shrimp:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Shrimp Salad Cabbage Cups ~ Kalyn’s Kitchen
California Shrimp Louie Salad ~ A Food Centric Life
Asian Spinach Salad with Shrimp, Red Peppers, and Mushrooms ~ Kalyn’s Kitchen
Shrimp Salad ~ Tide and Thyme
Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta ~ Kalyn’s Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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18 comments on “Chopped Salad with Shrimp, Cabbage, Jicama, and Cilantro-Lime Dressing”

  1. Pingback: Winter Shrimp Salad

  2. Michelle, so glad you liked it!

  3. This was perfect!! I loved the flavor combo's! I forgot to marinate the shrimp in the dressing so I basically just threw some of the dressing in the pan with the shrimp while they cooked. Worked out great!! Beautiful color as well!

  4. Naudee, your comments always just make my day! Thanks for being so nice.

  5. I like the idea of a shrimp salad…sounds like a nice change!

    I still just LOVE your blog and recipes! thanks for posting such great ones. 😀

  6. Chris, Jicama is really delicious. It’s slight sweet tasting without really having a lot of sugar. Also super crunchy. It reminds me a little of water chestnuts, only better.

    Neil, hope you can find some. I just crave red cabbage. I like the green kind too, but the red cabbage is great in this.

    Kirsten, never too much cilantro in a salad IMHO.

    EMWK, thanks! Hope you like it.

    Maria, this is a keeper.

    Ellen, I’m glad you approve. I was glad you knew I’m the “woman who never followed a recipe in her life” so you wouldn’t me mind adapting the recipe! Did you notice I kind of combined the tastes of two of your recipes to get this one?

  7. Hi Kalyn, I love the changes you made to my salad. It even looks better than my recipe-great additions!! I will have to try your version soon. I usually make this salad for big crowds and everyone always asks for the recipe. Thanks for sharing my salad and talking about our rice oil.
    Also, enjoy your time off, I’m sure you deserve it!!!

  8. I love everything in this salad!! Jicama always adds a nice crunch and the lime and cilantro flavors are so fresh! Looks tasty!

  9. What a lovely salad. Can’t wait to try it!

  10. Delicious! Perfect for this time of year – esp. in the Southwest where we are. 🙂

    I for one love cilantro, so I will be trying this.

  11. I was just about to say how jealous I am that you have jicama when I noticed anh’s comment. Being a fellow Aussie & Melbourian, maybe I can finally track down a source. It may be cold here right now, but that salad looks mighty good to me and we all love red cabbage.

  12. What a great salad! I have never had jicama, though…
    Congrats on the first Monday off! We had a county meeting…ugh! My summer will begin Thursday…oh well….do lots of stuff on your days off for me! 🙂

  13. Sher, thanks. It’s been a great day. My fingernails are definitely dirty. You’ll love this cilantro-laden salad.

    Mandira, thanks. It was a great round-up of recipes this time. I’m always amazed at the creativity of the WHB folks.

    Christine, thanks. It’s a keeper. I did like how the colors turned out.

    Anh, hope you will like it. I bet the shrimp are just fabulous where you are.

  14. This is so fresh! My mother loves jicama in anything. I’ll rememver to prepare this for her when my family comes over next month.

  15. Oh Boy! This is my kind of salad. Along with Sher, I love the combination of colors!

  16. the salad is gorgeous Kalyn! I was also reading the round up… there are so many new recipes to try. I can’t wait!

  17. Hey! Congratulations on your new found Monday! That salad is gorgeous. I love all those colors, especially the pink shrimp and the purple cabbage.

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