Ingredients
For the Salad
- 1 package frozen coconut shrimp
- ½ bunch curly kale
- ½ head Napa cabbage
- 3 medium carrots
- ½ English cucumber
- 1 red bell pepper
- 1 bunch green onions
- ½ bunch cilantro
- Chopped peanuts
For the Dressing
- ¼ cup avocado oil
- ¼ cup rice vinegar
- 2 Tbsp. peanut butter
- 2 Tbsp. lime juice
- 1 Tbsp. reduced sodium soy sauce
- 2 tsp. toasted sesame seed oil
- 2 tsps. honey
- Sea salt
Instructions
- Bake the shrimp according to package directions.
- Shred or thinly slice the kale and cabbage. Cut the carrots, cucumber and bell pepper into matchsticks. Thinly slice the green onions and chop the cilantro, stems included. Toss the vegetables together in a very large bowl.
- Whisk together the dressing ingredients, then season to taste with sea salt. Pour the dressing over the salad and toss well to combine.
- Serve the salad topped with the baked coconut shrimp and chopped peanuts.
