In a medium bowl or shaker, whisk together or shake the soya sauce, chili garlic sauce, rice vinegar, fish sauce, sugar, ginger and cornstarch until combined. Set aside.
In a large skillet, heat the canola and sesame oils over medium heat. Add the garlic, and sauté for 2 minutes while stirring often. Add the shrimp, and continue to cook for an additional 3 to 4 minutes or until the shrimp have turned pink and are cooked through. Remove the shrimp from the pan, and set aside.
Add the soya sauce mixture, coleslaw, carrots and minced jalapeño to the pan, and cook over medium heat for a few minutes until the cabbage slaw has softened. Stir often. Toss the shrimp and green onions into the pan with the cabbage mixture. Stir to combine, and then remove from the heat.
Fill the lettuce leaves with the shrimp mixture, and garnish with the radishes and cilantro. Serve with lime wedges.
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