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:
1/2 pound raw, peeled and deveined shrimp
salt, to taste
1 garlic clove, thinly sliced
Spiralize the zucchini into noodles.
Mix together lime juice, honey, fish sauce, coconut aminos, almond butter and vinegar and set aside.
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.
In a medium bowl, toss cabbage, carrots, red pepper and mushrooms and toss with dressing.
For each bowl, add salad, top with shrimp, sprinkle with sprouts, cilantro and cashews and enjoy!