Summer Slaw with Hot Honey Shrimp
This salad has it all — honey and spice, and everything nice.
Not to mention an excuse to crumble up tortilla chips to use like croutons.
“Summer Slaw with Hot Honey Shrimp” is just what you want to tuck into at this time of year.
It’s from “Salad Seasons” (Rizzoli), of which I receive a review copy.
It’s by Sheela Prakash, a food and wine writer who is the senior contributing editor at The Kitchn.
As the title implies, this cookbook is chock full of savory and sweet salad recipes to take you through the entire year.
Summer means the likes of “Grilled BLT Chopped Wedge” and “Grilled Watermelon and Lime with Olive Oil and Flaky Sea Salt.” Fall means “Kale Chop Salad with Smoky Turmeric Yogurt” and “Blistered Graps with Ricotta and Salted Honey.” Winter brings Blackened Broccoli Rabe Caesar” and “Sicilian Cauliflower ‘Couscous’ Salad.” Spring is all about “Spicy Smashed Cucumbers with Chickpea Scallion Pancakes” and “Spring Pea and Orzo Salad with Bacon Gremolata.”
The shrimp get seasoned with an irresistible combination of hot honey and garlic. Yes, you do have to heat up the oven to cook the shrimp for this summer slaw. But it won’t be on long. And if need be, you could also probably cook the shrimp on a backyard grill or on the stovetop on a grill pan or in a saute pan.
If you don’t have hot honey on hand, don’t worry, as Prakash includes a method to make your own that’s included at the end of this recipe.
Shredded cabbage, both green and red for a pop of color, is massaged with salt and allowed to drain in a colander until some of its liquid is released. That method leaves the cabbage slightly softer and yet still crisp, and wonderfully seasoned.
The cabbage is tossed with grated carrots and scallions, before being dressed with a quick vinaigrette of lime juice, olive oil, garlic, cilantro, and a little more hot honey.
Divide among serving plates, and top with the shrimp. The piece de resistance, of course, is a final drizzle of hot honey over the shrimp, plus a generous handful of crumbled or crushed tortilla chips over the top of everything for fabulous crunchiness and a hit of salt in every bite.
The shrimp are plump, garlicky, and a little honeyed. The cabbage provides more texture and body than any lettuce would.
This makes for a substantial main course salad for four; or a first course for six.
Add some crusty bread, and a glass of chilled rose, and enjoy a true taste of summer.
Summer Slaw with Hot Honey Shrimp
(Serves 4 to 6)
1/2 small (1 to 1 1/2-pound) or 1/4 medium (2- to 3-pound) head green cabbage, thinly sliced (about 4 cups)
1/2 small (1 to 1 1/2 pound) or 1/4 medium (2- to 3-pound) head red cabbage, thinly sliced (about 4 cups)
Kosher salt
3 tablespoons plus 1 teaspoon hot honey, such as Red Clay or Mike’s, divided (or see Note)
3 tablespoons extra-virgin olive oil, divided
2 cloves garlic, grated or minced, divided
1 pound uncooked medium peeled and deveined shrimp
Freshly ground black pepper
1/4 cup loosely packed finely chopped fresh cilantro, plus a handful of cilantro leaves for serving
Juice of 2 medium limes (about 1/4 cup)
3 medium carrots, peeled and grated (about 1 1/2 cups)
2 scallions (white and green parts), thinly sliced
1 cup coarsely crushed tortilla chips
Arrange a rack in the middle of the oven and heat the oven to 400 degrees.
Place the shredded cabbages in a colander set over a bowl and sprinkle with 1 tablespoon salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Set aside to drain for about 15 minutes while you roast the shrimp and make the dressing.
Whisk together 2 tablespoons hot honey, 1 tablespoon olive oil, and half of the grated or minced garlic (1 clove) in a small bowl.
Place the shrimp on a rimmed baking sheet, season with 1/2 teaspoon salt and several grinds of pepper, and drizzle with the hot honey mixture. Toss to coat and spread out in a single layer. Roast, tossing halfway through, until the shrimp are just opaque, 5 to 8 minutes.
Meanwhile, stir together the cilantro, lime juice, remaining 2 tablespoons olive oil, 1 teaspoon of the hot sauce, the remaining garlic, a few big pinches of salt, and several grinds of pepper in a large bowl.
Using your hands, squeeze the cabbage of its excess liquid one handful at a time and add it to the bowl of dressing. Add the carrots and scallions and toss to combine. Taste and season with additional salt and pepper as needed.
Top the slaw with the shrimp and drizzle with the remaining 1 tablespoon hot honey. Garnish with the crushed tortilla chips and cilantro leaves.
Note: If you’d like to make your own hot honey, heat 1/2 cup mild-flavored honey such as clover or orange blossom, with 1 tablespoon red pepper flakes in a small saucepan over medium-low heat. Stir the mixture occasionally until it’s just warmed through, about 5 minutes. Remove from the heat, cover, and let steep for at least 10 minutes. Taste, and if you’d like it spicier, let it continue to steep until it’s to your preferred heat level. Strain the warm honey through a fine-mesh strainer, pressing down on it with the back of a spoon, into an airtight jar or storage container. Stir in a splash of apple cider vinegar and store at room temperature for up to 1 month.
From “Salad Seasons” by Sheela Prakash
More Summery Salad Recipes to Enjoy: Broccoli Salad with Peanuts and Tahini-Lime Dressing
And: Cauliflower Salad with Eggs and Anchovies
And: Corn, Tomato and Scallion Salad
And: Endive Salad with Lemon Creme Fraiche and Salmon Roe by Joanne Weir
And: Farro and Tomato Salad with Fish-Sauce Vinaigrette
And: Farro with Nectarines, Basil, and Toasted Pine Nuts
And: Gaszpacho Moreliano
And: Gordon’s Red Potato Salad with Whole-Grain Mustard Dressing
And: Grilled Romaine with Feta and Nuoc Cham
And: Honeydew Salad with Peanuts and Lime
And: Nordic Nicoise
And: Romaine Hearts with Miso-Mustard Dressing
