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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.


  • 1 large hot house cucumber, sliced thinly into about 48 rounds (use a mandoline here, if you like)

  • 20 small shrimp, cooked, sliced in half lengthwise & chilled

  • 1 large head frisee

  • 1/4 cup mint leaves (about 16 large leaves), torn

  • 1 large carrot, sliced into fine julienne

  • vinaigrette:

  • 3 ounces olive oil

  • 2 ounces ginger syrup

  • 2 ounces rice vinegar

  • 1/2 teaspoon chopped mint

  • pinch of togarashi or cayenne pepper

  • 1/4 cup crushed peanuts, for garnish

  • kosher salt and freshly ground black pepper


  • 1.

    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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