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Recipe Summary

prep:
25 mins
Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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.

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

Nutrition Facts

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

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