Organic grapes just popped on sale at my local Whole Foods, perfect timing for this unique Thai Shrimp Salad. It’s brimming with crunchy cabbage, bean sprouts, cucumber, fresh herbs, and yes … grapes. Purple grapes not only add color contrast, they also add a sweet juicy element that compliments the other flavors.
The Thai Shrimp Salad recipe and photo were shared with us by www.grapesfromcalifornia.com.
In addition to making a fabulously quick and nutritious lunch, the base of this Thai shrimp salad can be made in advance and tossed together for a light dinner or al fresco gathering. Just be sure to use the freshest bean sprouts as they can quickly go limp!
Special Diet Notes: Healthy Thai Shrimp Salad
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, and optionally paleo. And don’t feel like you need to foresake these amazing flavors if you are vegan or vegetarian, either. Simply swap in your favorite plant-based protein, such as tempeh, baked tofu, or maybe Sophie’s Kitchen vegan seafood.
- 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.