Serves: 5
Total Calories: 228

Dressing:
1/2 cup rice cooking wine
1/3 cup peanut oil
2 tablespoons chile oil
2 tablespoons sugar
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Salad:
1 head Napa cabbage, cleaned and sliced crosswise in thin ribbons
1 large carrot, peeled and thinly julienned
1 cup cilantro leaves
1/4 pound pancetta*, fried crisp and crumbled
1 pound shrimp, peeled, deveined, and cooked
Dressing to taste
1/2 cup roasted peanuts

Dressing:
In mixing bowl, whisk together all ingredients.

Salad:
Toss cabbage, carrot, cilantro, bacon, shrimp, and Dressing together about 20 minutes before serving. Garnish with peanuts.

*Italian bacon, available at Italian delis and specialty stores.


Fun Fact: Built in 1816, El Santuario de Chimayó, a Roman Catholic church in Chimayó, New Mexico, has a reputation as a healing site; believers claim that dirt from a back room of the church can heal physical and spiritual ills. It has become known as the "Lourdes of America," and attracts close to 300,000 visitors a year, including up to 30,000 during Holy Week (the week before Easter). The sanctuary was designated a National Historic Landmark in 1970.

Nutritional Facts:

Serves: 5
Total Calories: 228
Calories from Fat: 131

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