Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using vegetable peeler, cut carrots into ribbons. Place carrot ribbons and cabbage in colander. Pour 4 cups boiling water over vegetables; rinse with cold water. Transfer to salad spinner, and spin to remove as much water as possible. In large bowl, toss together cabbage, carrots, radishes, and cucumber.

    Advertisement
Instructions Checklist
  • In jar with tight-fitting lid, combine cream of coconut, peanut butter, lime juice, water, anchovy paste, salt, and Tabasco sauce. Shake well to combine.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Add shrimp, noodles, and green onions to salad. Drizzle with dressing. Makes 4 servings.

Nutrition Facts

276 calories; 12 g total fat; 20 g carbohydrates; 4 g fiber; 24 g protein;

Reviews