Crunchy Shrimp Pad Thai Salad

This recipe was inspired by PaleOMG’s shrimp pad thai. This is a perfect lunch or main-dish salad. The shrimp and crunchy veggies are rich in hormone-balancing phytoestrogens and all the flavors together are just divine!

Makes: 2 servings


For the salad:

  • 2 cups cabbage, green and red mixed, sliced through a mandaline or grated

  • 2 carrots, sliced through a mandaline or grated

  • 1 red bell pepper, very thinly sliced

  • 1 cup shitake mushrooms, thinly sliced

  • 1 cups pea, bean or broccoli sprouts

  • 2 green onions, chopped

  • 1/4 cup cilantro

  • 1/3 cup cashews, raw

For the dressing:

  • Juice of 1 limes

  • 1 teaspoon honey

  • 1 teaspoons fish sauce

  • 1 tablespoon coconut aminos

  • 1 teaspoon ume plum vinegar (sub: rice wine vinegar)

  • 1 tablespoon almond butter

For the shrimp:

  • 1 tablespoons ghee or coconut oil

  • 1/2 pound raw, peeled and deveined shrimp

  • salt, to taste

  • 1 garlic clove, thinly sliced


  1. Spiralize the zucchini into noodles.

  2. Mix together lime juice, honey, fish sauce, coconut aminos, almond butter and vinegar and set aside.

  3. In a large saute pan or wok over medium-high heat, add ghee. Sprinkle shrimp with salt then place in pan to cook on both sides for 1-2 minutes, until browned. Remove and set aside.

  4. In a medium bowl, toss cabbage, carrots, red pepper and mushrooms and toss with dressing.

  5. For each bowl, add salad, top with shrimp, sprinkle with sprouts, cilantro and cashews and enjoy!


Amy Jackson Rind

Amy Rind works with busy women to reclaim their lives from the health burdens of stress, aging and fatigue. With practical, real food changes to your diet and lifestyle, you can truly begin to nourish your mind, body and spirit. Journey into healing by identifying your unique nutrition needs that will help you and your family feel better, think better and create the life you were meant to live.

Amy earned her 700-hour nutrition consultant certification with honors from Bauman College. She also holds a B.A. in Psychology from the College of the Holy Cross.