Thai Shrimp Lime Salad (Print Version)
# Ingredients:
→ Dressing essentials
01 -
4 tablespoons top-notch sesame oil or extra virgin olive oil
02 -
2 limes squeezed for juice
03 -
3 tablespoons of apple cider or white wine vinegar
04 -
2 tablespoons organic honey
05 -
2 cloves of raw garlic
06 -
1 seeded serrano chili
07 -
A packed cup of any fresh herbs you like (try cilantro, parsley, green onions, basil, or mint)
08 -
Half a teaspoon of sea salt
→ Salad components
09 -
3 garlic cloves, finely minced
10 -
A tablespoon of avocado or olive oil
11 -
One pound peeled and cleaned shrimp
12 -
3 big carrots, shredded
13 -
A handful (4 cups) of coarsely chopped spinach or any greens you prefer
14 -
1 small head of cabbage, sliced super thin
15 -
1/2 cup cashews, chopped roughly
16 -
One cup pre-cooked and shelled edamame
17 -
1 tablespoon sesame seeds
# Instructions:
01 -
Blend all the dressing items in a food processor until it’s smooth. Leave it in the fridge until you need it.
02 -
Warm up a skillet with a tablespoon of oil over medium-high heat. Add the minced garlic and chili, stirring for about a minute until the garlic smells amazing.
03 -
Toss the shrimp and a little salt into the skillet. Keep stirring, flipping them once, until they turn a solid, pearly color, which should take 3 minutes or so.
04 -
Take them off the heat and cut them into chunky pieces.
05 -
Toss the cabbage, spinach, carrots, and edamame into a big mixing bowl. Add the shrimp, then pour your chilled dressing all over everything.
06 -
Sprinkle chopped cashews on top, mix until every bit is coated, and finish with sesame seeds. For a deeper flavor, let it rest in the fridge for 15 minutes before digging in.
# Notes:
01 -
For richer flavor, cool the whole salad in the fridge for a quarter of an hour before eating.
02 -
Feel free to mix and match your herbs depending on what you like best.