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Chilled Shrimp & Cucumber Salad with Sweet & Spicy Ginger Vinaigrette

Chef Michael Schlow joins Ming Tsai as a guest in episode 15 of Simply Ming, series 7.



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    In a large bowl, combine shrimp, frisee, mint leaves and carrot. In a medium bowl, make vinaigrette by combining olive oil, Ginger Syrup, rice vinegar, mint and togarashi. Check flavor and season with salt and pepper if necessary. On 4 salad plates, lay out cucumber rounds in overlapping circle on outer edge of plate. Mound frisee salad in inner circle of each plate. Drizzle vinaigrette over salad and garnish with crushed peanuts.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Chilled Shrimp & Cucumber Salad with Sweet & Spicy Ginger Vinaigrette.


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