Fast & Fresh Thai Shrimp Salad
Prep time
Total time
Serves: 4 servings
  • 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
  1. Combine the cabbage, bean sprouts and grapes in large bowl.
  2. With a vegetable peeler, peel the cucumber into long thin strips and put it on top of the other vegetables in your bowl.
  3. 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.
  4. Divide the salad among 4 serving plates, top with shrimp and sprinkle with cilantro and basil.
Recipe by Go Dairy Free at