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Thai “Summer Roll” Salad With Shrimp and Mango

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“This was posted by Serena on her blog Domesticate Me & looks so wonderful I've posted for safe keeping for a delightful & fairly healthy dinner when the hot weather comes. She describes it as: slightly sweet and tangy with a kick of heat and a crunch factor that will rock your world. It has all the fresh flavors of a Thai summer roll, but you don’t have to deal with the complicated and annoying assembly process. Note: For the chilies in the dressing: (You can also use ½-1 teaspoon Sriracha or chili paste if that’s more convenient. Add this gradually until you reach the desired level of heat in your dressing)”

Ingredients Nutrition


  1. Place the cabbage, carrot, cucumber, basil, and cilantro in a large bowl.
  2. Peel the steamed shrimp and discard the shells. Briefly set them aside.
  3. In a small bowl, whisk together all the ingredients for the dressing.
  4. Pour the dressing over the salad and toss to coat.
  5. Divide the salad among two bowls (or four if you’re planning to serve it as an appetizer) and top with avocado and shrimp.
  6. Garnish with a few extra lime wedges and get after it.

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