Chopped Salad with Honey-Peanut Dressing (Shrimp, Lime & a Spicy Twist)

I first saw the original version of this recipe in a copy of Food & Wine Magazine on a flight to California. I hadn’t bought a magazine in ages, but it felt like the perfect little luxury—something about flipping through glossy pages while the world just continues on without me. This chopped salad immediately caught my eye. It looked like the ultimate summer dish: high in protein, full of vibrant crunch, and cold—something you could prep ahead and still look forward to the next day.

What really pulled me in was the ginger. I love using ginger in the kitchen—not just for the flavor, but for the benefits. It’s anti-inflammatory, supports digestion, and has even been shown in research to reduce nausea and muscle soreness. Plus, it adds a zippy brightness that makes everything feel a little more alive.

The original used chicken, but I had some local Kauaʻi shrimp in the freezer, so I went that route, and - it was perfect. I cooked them hot and fast with garlic, lime, and a touch of butter, kind of like a spicy scampi.

I think roasted chickpeas would also be great for a plant-based version. I plan to try that next.

This has quickly become a summer go-to in our house. It keeps well for a day or two in the fridge, so it’s great for meal prep. My husband loves it, and as for our six-year-old? He had leftover spaghetti, and that’s okay too. Sometimes, you get to make a meal just for the adults.

One of my favorite parts of this dish is how many local ingredients show up naturally—shrimp, cilantro, chiles, ginger. They’re abundant here in Hawaiʻi, and it feels good to bring them together in something that’s colorful, nourishing, and delicious.

Yield: 6-8

Author: Candie Matthews

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Chopped Salad with Honey-Peanut Dressing (Shrimp, Lime & a Spicy Twist)

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

A bright, crunchy chopped salad with shrimp, cabbage, herbs, and a honey-peanut dressing that’s bold and a little spicy. It’s light, satisfying, and totally adaptable—perfect for warm days or when you just want something fresh and flavor-packed. Note: This recipe was inspired by a recipe from Food & Wine Magazine

Ingredients

For the Dressing

• ½ cup creamy peanut butter
• ¼ cup honey
• ¼ cup fresh lime juice
• Juice of ½ additional lime
• 2 tablespoons water
• 2–3 tablespoons gluten-free tamari (or soy sauce, if preferred)
• A few drops of Worcestershire sauce (in place of fish sauce)
• 2 Serrano peppers, finely minced (or Thai chiles if preferred)
• 1 teaspoon grated garlic (about 2 cloves)
• 4-6 cloves of garlic finely chopped
• 2 tablespoons Butter
• Pinch of Cayenne
• Cilantro for garnish
• 2 teaspoons grated fresh ginger (about double the original)
• 2 teaspoons toasted sesame oil (double the original)

For the Salad

• 4 cups finely chopped green and red cabbage (about 1 small head total)
• 2 pounds cooked shrimp (If using frozen shrimp, thaw fully and pat dry. For best results, peel and devein them if not already done—it makes a big difference in taste and texture).
• 1½ cups matchstick carrots (Tip: Skip pre-cut or baby carrots. They just don’t taste the same. Chop whole ones for freshness and crunch).
• 1 red bell pepper, chopped
• 1 cup sliced scallions
• 1 cup chopped honey-roasted peanuts
• Flaky sea salt (like Maldon), to taste
• Cilantro and fried shallots, for garnish
• Lime wedges, for serving

Instructions

Make the Dressing

1. Add all ingredients to a small blender or food processor and blend until smooth. Taste and adjust as needed—add more lime for brightness or tamari for saltiness.

Make the salad

1. In a large mixing bowl, combine the cabbage, shrimp, carrots, bell pepper, and scallions. Pour in about ¾ cup of the dressing and toss well to coat. Add the chopped peanuts and toss again. Finish with a pinch or two of flaky sea salt.

Cook the Shrimp

1. Heat a large pan over high heat and add a drizzle of olive oil. Season the shrimp with salt, pepper, and cayenne, then sear them in a single layer. When they’re halfway cooked, reduce the heat and add 4 finely chopped garlic cloves, a squeeze of lime juice, and a small pat of butter. Stir until the shrimp are just cooked through—spicy, juicy, and lightly buttery, like a scampi with a kick. Top with some cilantro if you like.

Garnish and serve

1. Top with cilantro, fried shallots, and lime wedges. Serve with extra dressing on the side.

Notes

Need help with crispy fried shallots? Check out my instructions here in the Khao Soi recipe.

Nutrition Facts

Calories

497

Fat

25 g

Sat. Fat

4 g

Carbs

31 g

Fiber

6 g

Net carbs

24 g

Sugar

19 g

Protein

44 g

Sodium

787 mg

Cholesterol

243 mg

The nutritional information provided is an estimate. Please note that the actual nutritional content may vary depending on the exact ingredients and quantities used.