Thai Shrimp Salad

from Parents Magazine

Thai Shrimp Salad
Servings: 4 Prep 25 mins

Ingredients

  • 2 carrots, peeled
  • 8 cups sliced napa cabbage
  • 4 large radishes, cut into matchsticks
  • 1/4 seedless English cucumber, sliced
  • 1/4 cup cream of coconut
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons lime juice
  • 1 tablespoon water
  • 1/2 teaspoon anchovy paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon Tabasco sauce
  • 3/4 pound cooked medium-size shrimp
  • 1 cup chow mein noodles
  • 2 green onions, sliced

Make It

1. 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.

2. 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.

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

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 276, Fat, total (g): 12, carb. (g): 20, fiber (g): 4, pro. (g): 24, Percent Daily Values are based on a 2,000 calorie diet.
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