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Vietnamese Shrimp Salad Recipe (Goi Tom)

This vibrant and fresh Vietnamese shrimp recipe is packed with crunchy vegetables and tons of fresh herbs. Vietnamese shrimp salad (called Goi Tom) is delicious & EASY!

Instructions

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 2 cups Shredded cabbage (or slaw mix with carrots then omit carrots)
  • 1/4 cup Bean sprouts (optional, skip for strict paleo)
  • 1/4 cup Carrots (shredded)
  • 2 tablespoons Fresh mint (minced)
  • 2 tablespoons Thai basil (minced)
  • 2 tablespoons Fresh cilantro (minced)
  • 1 large Shallot (thinly sliced)
  • Coconut oil (for frying shallots)
  • 1/2 lb Shrimp (cooked and chilled)

Dressing

  • 2 tablespoons Fish sauce
  • 1 tablespoon Lime juice
  • 1 tablespoon White wine vinegar
  • 2 teaspoons Coconut sugar
  • 2 medium Green onions (minced)
  • 1 clove Garlic (minced)
  • 1 1-inch piece Fresh ginger (minced)
US Customary - Metric

  1. Heat about 2 tablespoons of coconut oil over high heat in a small skillet. Once hot fry the sliced shallot for about 1 minute until golden and crispy. Drain on paper towels.

  2. In a small bowl, whisk together the dressing ingredients.

  3. In a large bowl toss together the cabbage, sprouts, carrots, mint, basil, cilantro, shrimp, and fried shallot.
  4. Drizzle the dressing over the salad and toss. Divide between 4 plates and serve.

Recipe Notes

Serving Size: 1 cup, or 1/4 entire recipe

Nutrition Information Per Serving

Calories: 91 | Total Carbs: 7g | Net Carbs: 6g | Fiber: 1g | Sugar: 4g | Protein: 13g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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