Ingredients
1 lime, halved
3 tablespoons unseasoned rice vinegar
1 tablespoon chili-garlic sauce
3 tablespoons Thai or Vietnamese fish sauce
1 1/2 teaspoons toasted sesame oil
3 tablespoons vegetable oil
Kosher salt and freshly ground pepper
3 shallots, 2 thinly sliced, 1 halved
1 1/4 pounds peeled, deveined large shrimp, halved lengthwise
3 cups finely shredded cabbage (Napa, red, or a combination)
1 1/2 cups shredded carrots (from 3 medium)
1/2 cup cooked shelled edamame
3 tablespoons toasted sesame seeds, plus more for serving (optional)
1/2 cup lightly packed chopped cilantro
Preparation
Squeeze lime juice into a large bowl (you should have about 3 tablespoons), reserving rinds. Whisk in vinegar, chili-garlic sauce, fish sauce, sesame oil, and vegetable oil; season with salt and pepper. Stir in sliced shallots.
Fill a large straight-sided skillet or wide pot with 1 1/2 inches water. Add squeezed lime rinds and halved shallot; bring to a boil and generously season with salt. Add shrimp, cover, and remove from heat. Let stand until shrimp turn opaque and are just cooked through, 2 1/2 to 3 minutes. Drain shrimp and immediately toss with lime dressing. Let cool completely.
Toss both cabbages, carrots, edamame, sesame seeds, and cilantro with shrimp mixture to evenly combine. Sprinkle with more sesame seeds and serve, or refrigerate in an airtight container up to 8 hours.
