I made this for a night in with a couple of my girlfriends (we have been getting together weekly for a girls' night to watch the HBO series Girls - how perfect is that?). It's pretty much the ideal dinner for such an event, and I would also highly recommend it if you are looking for a winter salad to bring for a lunch get-together or if, like me, you can't stand your work cafeteria and instead bring your lunch to work (this topic deserves a post of it's own... German workplace cafeterias. It's a big part of the culture here, and it's a practice to which I am not likely ever to succumb. Just. can't. do. it.).
Cabbage Fennel Salad with Shrimp and Roasted Peanuts
1 medium/small cabbage, thinly shredded
1/2 fennel bulb, thinly shredded
1/2 cup (large handful) cilantro, sliced in thin ribbons
1 (200 g) cup cherry tomatoes, sliced in half
1 Tbsp minced fresh ginger
2 dried chilis, minced
juice of 1/2 lemon
1 tsp palm sugar, dissolved in 1 Tbsp warm water
drizzle of olive oil
1/2 tsp salt
fresh ground pepper
1 cup (150 g) peanuts, roasted*
1 cup (325 g) shrimp, cooked**
1. Toss together the cabbage, fennel, cilantro, tomatoes, fresh ginger, and dried chilies in a large bowl.
2. Squeeze the juice of half a lemon over the salad. Drizzle with olive oil and the sugar-water mixture, and then sprinkle with salt and pepper.
3. Mix in the roasted peanuts and the cooked shrimp and toss well.
* I buy unroasted peanuts and roast them myself in the oven. Turn oven on high and roast for 5-10 minutes until the peanuts start to turn a light brown - don't let them burn.
** I usually buy frozen shrimp and then just sauté them on the stove for a few minutes, until pink and just cooked through.