This refreshing Thai-style salad with greens, herbs, veggies and shrimp, all tossed in a delicious cashew dressing.
Recipe by: Gina Homolka for Skinnytaste
INGREDIENTS:
For Spicy Cashew Dressing:
- 1 tablespoon olive oil
- 3 tablespoons lime juice
- ¼ cup whole roasted, salted cashews
- ¼ teaspoon red pepper flakes
- 2 teaspoons honey
- 1 (2-inch) piece fresh ginger, roughly chopped
- 1 tablespoon unseasoned rice vinegar
- ¼ cup cilantro
- 1 clove garlic, roughly chopped
- ¼ cup roughly chopped white onion
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
For Shrimp:
- ½ pound large peeled, deveined tail-off shrimp
- 1 teaspoon garlic powder
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 1/8 teaspoon turmeric
- 1/8 teaspoon chili powder
- Freshly ground black pepper, to taste
- 1 teaspoon toasted sesame oil
For Salad:
- 1 cup shredded purple cabbage
- 1 ½ cups packed baby arugula
- 1 ½ cups packed chopped romaine lettuce
- 1 small corn cob, kernels removed
- ½ medium cucumber, peeled, seeded and diced
- ½ cup shredded carrots
- 2 tablespoons chopped basil
- 2 tablespoons chopped cilantro
- Lime wedges, for serving
*The featured image is a stock photo meant to represent this dish.
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