4cupsshredded cabbageI like to use a mix of green and purple cabbages, but you can use just one type if you prefer
1medium carrotjulienned or grated
½English cucumberpeeled, seeds removed and julienned
½mangopeeled and julienned
½cupfresh basilsliced
½cupfresh cilantro leaves
½avocadochopped
½poundabout 10 steamed shrimp, peeled and deveined
For the dressing:
1limejuiced
1clovegarlicminced or grated
2tablespoonslow-sodium tamari
1teaspoonlight brown sugarpacked
1tablespoonavocado or olive oil
1-2Thai red “bird’s eye” chiliesthinly sliced (You can also use ½-1 teaspoon Sriracha or chili paste if that’s more convenient. Add this gradually until you reach the desired level of heat in your dressing.)
Instructions
Place the cabbage, carrot, cucumber, basil, and cilantro in a large bowl.
Peel the steamed shrimp and discard the shells. Briefly set them aside.
In a small bowl, whisk together all the ingredients for the dressing.
Pour the dressing over the salad and toss to coat.
Divide the salad among two bowls (or four if you’re planning to serve it as an appetizer) and top with avocado and shrimp. Garnish with a few extra lime wedges and get after it.