Cambodian Shrimp Salad

5.0 from 2 votes

Cambodian salads are not the quiet side dishes you might expect. They are loud with fresh herbs, crisp vegetables, and a dressing that hits sour, salty, and sweet in the same bite. This shrimp version, often called nhoam pa kong, is a home-style favorite built on shredded cabbage, boiled shrimp, and a gingery lime sauce.

What makes it work is the texture. Cool cabbage and sweet onion stay crunchy under the warm shrimp, while crushed peanuts add a toasted finish on top. The dressing takes only a minute to stir together, and the whole dish comes together quickly once the shrimp are cooked. Serve it with rice for a light meal, or set it out as a fresh appetizer before a larger Cambodian dinner.

What You Need

The ingredient list is short and most of it is easy to find. Shrimp, cabbage, and a bell pepper form the base. Fresh lime juice, fish sauce, sugar, salt, and grated ginger make the dressing. Sweet onion and a handful of mixed herbs—mint, cilantro, and sweet basil—add freshness and bite. Crushed roasted peanuts go on top right before serving.

If you enjoy fresh Cambodian salads, you can browse more Cambodian salad recipes for ideas, including green papaya salad and beef salad variations.

Equipment

Small pot: To boil the water and cook the shrimp until they turn pink.
Colander: To drain the cooked shrimp and rinse them under cold water.
Chef’s knife: To shred the cabbage, slice the onion and bell pepper, and chop the herbs.
Cutting board: To prepare the vegetables and herbs safely.
Grater: To grate the fresh ginger root.
Large mixing bowl: To toss the cabbage, bell pepper, shrimp, and dressing together.
Small bowl: To whisk the lime juice, fish sauce, sugar, salt, and ginger into a dressing.
Measuring spoons: To measure the lime juice, sugar, fish sauce, and salt.
Serving spoon or tongs: To toss the salad and lift portions onto plates or into bowls.

How to Make Cambodian Shrimp Salad

Step 1: Cook and Prepare the Shrimp

Bring 4 cups of water to a boil in a small pot. Add 1 lb (450 g) of shrimp and cook until they turn pink and the flesh is opaque. According to federal food safety guidance, shrimp should be cooked until the flesh is pearly or white and opaque.

Pour the cooked shrimp into a colander and rinse them under cold water to stop the cooking. Peel and devein the shrimp, then set them aside.

Step 2: Make the Gingery Lime Dressing

In a small bowl, combine 3 tablespoons fresh lime juice, 1 tablespoon sugar, 1 tablespoon fish sauce, ¼ teaspoon salt, and 1 tablespoon grated fresh ginger. Stir well until the sugar and salt dissolve.

Add the sliced yellow sweet onion to the dressing and stir to coat. Set the bowl aside while you prepare the vegetables. The onion will soften slightly in the lime juice.

Step 3: Toss the Salad

In a large bowl, combine the shredded cabbage (about 6 cups), the thinly sliced bell pepper, and the cooked shrimp. Pour the dressing and onion mixture over the top. Mix well so everything is coated.

Add a handful of chopped mixed herbs—mint, cilantro, and sweet basil—and toss again gently.

Step 4: Finish with Crushed Peanuts

Transfer the salad to a serving bowl or individual plates. Scatter 1 cup of crushed unsalted roasted peanuts over the top just before serving. The peanuts stay crispest when added at the end.

Cooking Tips

Cook the shrimp just until opaque. Overcooked shrimp turn rubbery, and the cold-water rinse helps stop the cooking quickly. The color cue—pink and opaque—is the most reliable sign.

Dress the onion first. Letting the sliced onion sit in the lime dressing for a few minutes takes away some of its sharp raw bite. It also seasons the onion all the way through.

Add peanuts at the last moment. Crushed peanuts lose their crunch if they sit in the dressing for too long. Keep them separate until you are ready to serve.

Taste the dressing before tossing. Fish sauces vary in saltiness by brand. If yours is particularly salty, you can hold back the ¼ teaspoon of salt and taste the dressing first.

How to Serve

This salad works two ways. Serve it with steamed jasmine rice as a light main course, or offer it as a mahope sar—the Cambodian term for an appetizer or dish eaten before the main meal. It also pairs well alongside grilled meats or fish.

For another fresh Khmer salad with a similar dressing style, try this green papaya salad with pork and shrimp.

Recipe Notes

The recipe uses unsalted roasted peanuts. If you only have salted peanuts, reduce or omit the added salt in the dressing to avoid making the salad too salty.

The mixed herbs are flexible. Use a combination of mint, cilantro, and sweet basil, or adjust based on what is freshest at the market.

Frequently Asked Questions

Can I make this salad ahead of time?

You can cook the shrimp, shred the cabbage, slice the vegetables, and make the dressing a few hours ahead. Keep the components separate in the refrigerator. Toss everything together and add the peanuts just before serving so the cabbage stays crisp.

What can I use instead of fish sauce?

Fish sauce is central to the salty, savory side of the dressing. A light soy sauce can work as a substitute, but the flavor will be different. If you use soy sauce, taste and adjust the salt carefully because soy sauce brands vary in sodium.

Is this salad gluten-free?

The recipe as written does not contain wheat flour or obvious gluten ingredients. However, fish sauce brands vary, and some may use additives or fermentation methods that affect gluten status. Check the label on your fish sauce if you need a confirmed gluten-free dish.

Final Thoughts

This shrimp salad is a good reminder that Cambodian food does not have to be complicated to be full of flavor. The dressing does most of the work, and the fresh cabbage and herbs keep every bite light. Make it when you want something cool, crunchy, and bright on the table, and serve it with rice or alongside grilled food.

Shrimp Salad

5.0 from 2 votes

Course: SaladCuisine: CambodianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

384

kcal

Total time

minutes

This home-style Cambodian shrimp salad combines crisp cabbage and bell pepper with tender boiled shrimp. The dressing is a simple mix of lime juice, fish sauce, sugar, salt, and grated ginger. Fresh mint, cilantro, and sweet basil add herbal freshness, and crushed roasted peanuts go on top just before serving.

Ingredients

4 cups water
1 lb (450 g) shrimp
3 tbsp fresh lime juice
1 tbsp sugar
1 tbsp fish sauce
¼ tsp salt
1 tbsp grated fresh ginger root
1 yellow sweet onion, sliced
½ cabbage head, shredded (about 6 cups)
1 bell pepper, seeded and sliced thin
A handful of chopped mixed herbs (mint, cilantro, sweet basil leaves)
1 cup unsalted roasted peanuts, crushed

Directions

Bring the water to a boil in a small pot. Add the shrimp and cook until pink and opaque. Drain in a colander, rinse with cold water, then peel and devein. Set aside.
In a small bowl, mix the lime juice, sugar, fish sauce, salt, and grated ginger. Stir well. Add the sliced onion and stir to coat. Set aside.
In a large bowl, combine the shredded cabbage, sliced bell pepper, and cooked shrimp. Pour the dressing and onion mixture over the top and mix well.
Add the chopped mixed herbs and toss gently.
Transfer to a serving bowl or plates and top with crushed peanuts just before serving.