Shrimp Pad Thai Salad

Shrimp Pad Thai Salad

Heat up your palette with this bold shrimp pad Thai It’s savory, comforting, and quick – the perfect dinner for when you’re short on time. Whip up this salad for a flavorful and wonderful dinner. 

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Ingredients

  • 1/4 small head of red cabbage finely shredded
  • 1/2 cup shredded carrot (about 1 large carrot)
  • 6 ounces baby greens
  • 1 tablespoon canola oil or other neutral flavored oil (I like grapeseed oil)
  • 12 extra-large or jumbo shrimp (about 1/2 pound, peeled)
  • FOR THE SALAD
  • sea salt and freshly ground black pepper
  • 2 tablespoons water
  • 1/4 cup canola oil or other neutral flavored oil (I like grapeseed oil)
  • 2 teaspoons chile-garlic sauce (such as Sriracha)
  • 1 1/2 tablespoons natural nut butter cashew, peanut or almond butter
  • Juice of 1 lime
  • 1/4 cup rice wine vinegar or white wine vinegar
  • FOR THE SPICY PAD THAI DRESSING
  • 1 medium English cucumber diced
  • 2 ounces bean sprouts
  • 1/4 cup torn fresh basil
  • sea salt and freshly ground black pepper
  • 1/4 cup chopped toasted nuts cashews, almonds or peanuts

Directions

Want to see the entire recipe? Click here Published May 23, 2018.

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