Name: Thai Shrimp Crunch Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: For Thai Peanut Dressing:; ½ cup smooth peanut butter; 2 tbsp rice vinegar; 1 tbsp honey; 1 tbsp reduced-sodium soy sauce; ¼ cup water; For Salad:; 1 lb shrimp; 2 tbsp canola oil; 1 tbsp soy sauce; 4 cups Napa cabbage; 1 Carrot; 1 red bell pepper; 1 cucumber; 1 cup edamame; ½ cup cilantro; ½ cup almonds; 1 lime

How To Make Thai Shrimp Crunch Salad

This shrimp crunch salad is tossed with cabbage, carrot, and bell pepper, paired with an easy Thai peanut dressing, then finished with crunchy almonds.

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

For Thai Peanut Dressing:

½cupsmooth peanut butter
2tbsprice vinegar
1tbsphoney
1tbspreduced-sodium soy sauce
¼cupwater

For Salad:

1lbshrimp,(16-20), deveined and peeled
2tbspcanola oil
1tbspsoy sauce
4cupsNapa cabbage,chopped
1carrot,sliced very thinly
1red bell pepper,sliced very thinly
1cucumber,halved and thinly sliced
1cupedamame
½cupcilantro,chopped
½cupalmonds,chopped
1lime,cut into wedges for serving

Instructions

Whisk peanut butter, rice vinegar, sugar, and soy sauce in a medium bowl until smooth and set aside
For the shrimp, toss the shrimp in the canola oil and soy sauce.
Heat a large skillet on high heat.
Cook the shrimp for two minutes on high on each side.
For the salad, add the cabbage, carrot, bell pepper, cucumber, edamame, and cilantro in a large bowl and toss.
Top with shrimp and salad dressing.
Garnish with chopped almonds and a wedge of lime.