The vinaigrette for this fresh, crunchy salad is a yummy balance of sweet (from the peaches) and heat (from the harissa). Harissa is a North African condiment made with chiles, garlic, cumin, coriander, caraway, and olive oil. It comes in a variety of heat levels, from mild to fiery. Choose one that suits your taste.
Serves 4
Prep: 50 minutes
Slow Cook: 2 hours (low) or 1 hour (high)
Total: 2 hours 50 minutes
For the Shrimp
¼ cup pickling spice
1 pound peeled and deveined jumbo shrimp
1 bottle (8 ounces) clam juice
½ teaspoon salt
¼ teaspoon black pepper
For the Vinaigrette
¾ cup sliced peaches, fresh or thawed frozen
¼ cup avocado oil
3 tablespoons white wine vinegar
1 teaspoon harissa paste
¼ teaspoon salt
For the Salad
6 cups shredded Napa cabbage
1 cup chopped tomatoes
½ cup thinly sliced cucumber
¼ cup sliced green onions
¼ cup almond slices, toasted (see Tip)
Make the shrimp: Place the pickling spice on a 6 x 6-inch piece of cheesecloth. Fold up the edges, tie with cotton kitchen string, and place in a 4-quart slow cooker. Add the shrimp, clam juice, salt, and pepper. Cover and cook for 2 hours on low or 1 hour on high, or until the shrimp are pink and opaque. Transfer to a large plate with a slotted spoon; cover and chill for 30 minutes. Discard the cooking liquid and spice bag.
Make the vinaigrette: In a food processor or blender, combine the peaches, avocado oil, vinegar, harissa, and salt. Cover and process or blend until smooth. If the vinaigrette is thick, add water, 1 teaspoon at a time. Cover and refrigerate until serving.
Make the salad: Divide the cabbage among four serving plates. Top with the tomatoes, cucumber, and chilled shrimp. Drizzle with the vinaigrette and sprinkle with green onion and almond slices.
Tip To toast almonds, heat in a skillet over medium heat, stirring, until fragrant and lightly browned, about 2 minutes.