Recipe Variation: Shrimp Patties with Shaved Vegetables, Thai Herb Salad and Crispy Kale

This was my first attempt not to be lazy in the kitchen after being sick and lethargic the past two days. This was sort of a CSA twist on this recipe for Thai Herb Salad with shrimp patties. I kept the patties, salad and nuoc cham dressing but added shaved vegetables, as well as some crispy kale for texture contrast. Sort of a weird pseudo-salad. I enjoyed it but also can’t really taste much because I’m sick, but John really liked it.

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4-5 shrimp patties

nuoc cham dressing (I added a little coconut milk this time when making it)

salad greens (I used leaf lettuce and arugula)

chopped herbs (I used mint and basil)

10 pieces of kale

cooking spray

salt and pepper

5-6 radishes, shaved

1 patty pan squash, sliced thin into strips

1 kohlrabi, sliced thin into sticks

2 garlic scapes, chopped

handful peanuts, chopped

a bit of chopped red onion

Salt radishes, patty pan squash and kohlrabi. Drain when they’ve softened.

Preheat oven to 250. Cut kale into pieces, spray with cooking spray. Cook for about 25 minutes or until crisp.

Cook shrimp patties according to recipe directions.

Assemble salad by combining greens, herbs, kale, shaved vegetables, onion and scapes. Dress with nuoc cham. Top with shrimp patties.

 

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