Evenly charred, citrusy grilled shrimp are the star of this fast slaw created from a pile of thinly sliced, crunchy inexperienced cabbage tossed with a sweet-tart citrus dressing. Cilantro provides vivid taste, and this dish has a little bit of spice within the type of contemporary jalapeños. They vary fairly a bit of their warmth stage, so begin with a small quantity and add extra as you see match. (You can too add julienned mango to tame the warmth, in the event you like.) Be happy to substitute any quick-cooking protein for the shrimp; grilled chicken thighs or slabs of grilled tofu would work splendidly. The cabbage will soften because it sits, so serve quickly after it has been dressed to maximise its crunch.
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