This slaw is simple, fresh, comes together quickly, and is oh so delicious. Honestly, I'm pretty much obsessed with these Thai inspired flavours lately. They just feel so summery to me! So if you like Thai food, I pretty much guarantee you'll love this salad.
Here's what you need to make it:
Bowl (Serves 3-4)
¼ head green or purple cabbage
½ cucumber grated
½ zucchini grated
1-2 carrots grated
¼ red onion, thinly sliced or diced
½ cup cilantro, chopped
5-10 raw wild shrimp
Crushed peanuts to top (optional)
Sesame seeds to top (optional)
Peanut lime Dressing
¼ cup natural, creamy peanut butter
1-2 tbsp avocado or EVO oil
1 tbsp fish sauce
1 tbsp coconut aminos
2 tsp ume plum vinegar (This is the secret ingredient! It's still great without it but if you can find it you won't regret it! Try a health food store or well.ca)
1-2 limes juiced, depending how much lime flavour you like
Water to thin dressing as needed
Here's what you need to do to make it:
Thaw frozen shrimp in a baggie in cool water.
While shrimp thaws prep veggies. Thinly slice cabbage and red onion. Grate carrots, zucchini and cucumber. Chop cilantro and add everything to a large bowl.
If using peanuts, crush them in a mortar and pestle.
Add 1 tbsp EVO to a pan on medium heat. Remove shells from shrimp and saute until pink (about 2 mins per side).
While shrimp cooks, prep dressing. Add all ingredients to a bowl and whisk until smooth. Add water as needed to thin dressing.
Pour dressing over slaw, top with sauteed shrimp, sesame seeds and/or crushed peanuts and enjoy!
- Lisa xx
P.S. If you make this recipe, please take a photo and tag me! :)