Thai Shrimp Crunch Salad Recipe Recipes Net

Ingredients

½cupsmooth peanut butter

2tbsprice vinegar

1tbsphoney

1tbspreduced-sodium soy sauce

¼cupwater

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

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.