Pad Thai Salad
Recipe By: Megan
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 2 main course servings
- FOR THE SALAD
- 2 tablespoons olive oil
- 1 clove garlic, minced
- ½ pound large shrimp, peeled and deveined
- 3 cups mixed greens
- 2 cups bean sprouts
- 1 cup shredded, finely chopped napa cabbage
- ¼ of a red onion, thinly sliced
- ½ red bell pepper or a red chili (depending on how spicy you like it), thinly sliced
- ¼ cup minced cilantro
- 1 cup cashews or peanuts (your preference)
- 2 tablespoons toasted sesame seeds
- 1 whole lime
FOR THE DRESSING - 2 tablespoons creamy peanut butter
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- First lets cook up the shrimp. So heat a medium pan over medium high heat with the olive oil.
- Once the pan is fairly hot but not smoking, add the shrimp and the garlic.
- Sauté until shrimp is pink. Remove from heat and set aside.
- Next add all the other salad ingredients to a large salad bowl, top with the shrimp.
- To make the dressing simply whisk all the ingredients together in a medium bowl until smooth and creamy (or you can use a blender).
- Drizzle dressing and lime juice over salad and serve.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2016/02/shrimp-pad-thai-salad/
3.5.3208