Calistoga Get-Away (with Wild Shrimp and Organic Cabbage Salad Recipe)

From Lisa Barnes

My husband took me to Calistoga in the Napa Valley for a wonderful birthday present.  He surprised me and made all the plans and reservations.  And thanks to my sister and brother-in-law, we got to spend the weekend without the kids.  Of course we love them, but nice to have couple time too.

In addition to relaxing by the pool and bike riding through the vineyards, we of course had some really great wine and food.  While some were fancier and more creative, my favorite dish was from the SolBar Restaraunt at the green resort, Solage.  In fact we shared it as an appetizer for dinner one night, and I had it again for lunch the following day.  What was it?  The best shrimp summer roll I’ve ever had.  I was so excited by the flavors and textures I wanted to recreate something similar at home.  I skipped the rice noodle wrap and made the dish into a salad.  This is great for a fresh, simple, summer meal.

Note:  Talk about a coincidence.  The day we returned from our weekend there was a review of the SolBar in the Sunday Chronicle.  (By the way in case anyone is asking, I would’ve given another star in each category.)

Wild Shrimp and Organic Cabbage Salad Recipe

(4 – 6  servings)

For a heartier meal and combination of crunchy and soft textures, add cooked and cooled rice noodles to the mix.

1 pound medium cooked wild shrimp, tails and shell removed
3 tablespoons extra virgin olive oil
1 1/2 tablspoons Asian fish sauce
Finely grated zest and juice of organic lime
1 tablespoon light brown sugar
1 teaspoon Thai red curry paste
4 green onions, minced
1/2 small purple cabbage, cored and finely shredded (about 6 cups)
2 organic carrots, julienned
1 organic zucchini, julienned
1 cup cilantro leaves, chopped

In a small bowl whisk olive oil with the fish sauce, lime zest, lime juice, brown sugar, curry paste and onions.

In a large bowl toss together cabbage, carrots, zucchini, and shrimp.

Pour dressing over cabbage mixture and stir until coated. Let stand about 20 minutes. Toss salad and top with cilantro and serve with lime wedges.
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See also Greg’s Steamed Pacific Oysters With Sweet Organic Wine Butter
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Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, and Williams-Sonoma: Cooking For Baby, and lives in Sausalito, California.
Image Credit: © Felinda | Dreamstime.com
OrganicToBe.org | OrganicToGo.com
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