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Spicy Shrimp Salad
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Serving Size -
4
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Prepared By -
Frederic
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Recipe Rating
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8-12 ounces cooked, cleaned shrimp |
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2 Tablespoons sweet rice vinegar |
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1-2 teaspoons sweet Thai red chili sauce |
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1 organic orange, juiced, rind grated |
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2 Cups bok choy or pak choy, shredded |
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2 Cups green cabbage, shredded |
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1 Cup fresh cilantro, stemmed |
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1/2 red onion, finely chopped |
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1 Cup mushrooms, thinly sliced |
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1 pink grapefruit, sectioned |
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In a jar, combine shrimp, vinegar, Thai red chili sauce (to taste), orange juice, and ½ teaspoon rind. Shake well to emulsify, set aside
In a bowl, combine bok choy, cabbage, cilantro, onion, mushrooms and grapefruit sections. Drizzle with dressing, lightly toss and serve, garnished with cashews and squeeze of fresh lime juice.
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