I love simple, well executed food. At least at home. This is a slaw of sweet and crunchy fruits, bitter and crunchy vegetables, juicy shrimps, topped with pecans, and dressed with a balanced fish sauce mingle. Refreshing, light, easy, and healthy.
I like to marinate the shrimps in a mix of fish sauce, lime zest, and sugar for a few hours before cooking them in a hot pan with a little olive oil for 1 minute on each side. You don't want a lot of marinade. Barely enough to coat them. For 10 shrimps I used 1 tbsp of fish sauce, the zest from 1 lime, and 1 tsp of sugar. Make sure you dissolve the sugar in the fish sauce before coating the shrimps.
For the sauce, shake well in a lidded jar:
Fish sauce, 2 volumes
Lime Juice, 1 volume
Rice Vinegar, 1 volume
Sugar, 1 volume
Olive Oil, 1 volume
Sesame Oil, 1 volume
For the slaw, mix in a bowl:
Radicchio, thinly shredded
Spring onions, white and green parts, very thinly cut
Mango, in thin stripes
Green apple, washed, not peeled, and thinly cut
Carrot, peeled in thin strips
Coriander, fresh leaves, whole or thinly cut
Dress and gently massage with your hands right before serving. You don't want the slaw sitting in the dressing, it will soften very quickly. And also you don't want a lot of dressing. The massaging will evenly distribute a small amount of the dressing, and still keep the slaw crunchy. So, for 2 generous portions of slaw, you want about 2 tbsps of the dressing.
Finally, sprinkle on top:
Pecan nuts, crushed