Crisp and clean, this salad is a winner!
Thai Chile Peanut Sauce: Stir brown sugar, corn starch and crushed red pepper together in a small saucepan. Add remaining ingredients; stir well.
Cook over medium heat; stirring occasionally. Heat until mixture boils for 1 full minute. Remove from heat; cool.
Assemble Salad: Place Napa cabbage, celery, cucumber and shrimp in a large bowl. Toss with 2/3 cup Thai Chile Peanut Sauce. Squeeze lime juice over top and toss again. Divide evenly between 4 salad plates; sprinkle with cilantro and toasted sesame seeds, if desired. Serve with additional Thai Chile Peanut Sauce.
Cover and store any remaining Thai Chile Peanut Sauce Sauce in refrigerator for up to 2 weeks.
To comment on a recipe, please login or register.