shrimp thai salad

DIRECTIONS

Combine the cabbage, bean sprouts and grapes in a large bowl. With a vegetable peeler, peel the cucumber into long thin strips and put on top. In a small bowl, combine the lime juice, vinegar, sugar, shallot, oil and chili. Pour over the vegetables and mix well. Divide between 4 serving plates, top with the shrimp and sprinkle with the cilantro and basil.

Ingredients

3 cups shredded savoy cabbage
2 cups bean sprouts, rinsed
1 1/2 cups California grapes, halved
1 large cucumber
1/4 cup lime juice
3 tablespoons rice wine vinegar
2 tablespoons brown sugar
3 tablespoons minced shallot
1 tablespoon safflower oil
1 red Thai chili, thinly sliced
11/2 cups cooked medium shrimp
3 tablespoons coarsely chopped cilantro
3 tablespoons Thai basil, torn

DIRECTIONS

Combine the cabbage, bean sprouts and grapes in a large bowl. With a vegetable peeler, peel the cucumber into long thin strips and put on top. In a small bowl, combine the lime juice, vinegar, sugar, shallot, oil and chili. Pour over the vegetables and mix well. Divide between 4 serving plates, top with the shrimp and sprinkle with the cilantro and basil.

Notes

This is a Gluten-free recipe
This is a Dairy-free recipe

Servings

4

Nutritional Information

Per serving: Calories 186; Protein 14 g; Carbohydrate 28 g; Total Fat 3.5 g (16% Calories from Fat); Saturated Fat .2 g (1% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 146 mg; Fiber 4 g.