Fast & Fresh Thai Shrimp Salad
- 3 cups shredded savoy cabbage
- 2 cups bean sprouts, rinsed
- 1½ cups California grapes, halved
- 1 large cucumber
- ¼ cup lime juice
- 3 tablespoons rice wine vinegar
- 3 tablespoons minced shallots
- 2 tablespoons brown sugar or finely ground coconut sugar
- 1 tablespoon safflower oil
- 1 red Thai chili, thinly sliced
- 1½ cups cooked medium shrimp
- 3 tablespoons coarsely chopped cilantro
- 3 tablespoons Thai basil, torn
- Combine the cabbage, bean sprouts and grapes in large bowl.
- With a vegetable peeler, peel the cucumber into long thin strips and put it on top of the other vegetables in your bowl.
- In small bowl, whisk together the lime juice, vinegar, shallots, sugar, oil and chili. Pour the dressing over the vegetables and toss to evenly coat.
- Divide the salad among 4 serving plates, top with shrimp and sprinkle with cilantro and basil.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/healthy-thai-shrimp-salad
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