Yields: 2 generous servings
Ingredients
- 4 cups shredded cabbage I like to use a mix of green and purple cabbages, but you can use just one type if you prefer
- 1 medium carrot julienned or grated
- ½ English cucumber peeled, seeds removed and julienned
- ½ mango peeled and julienned
- ½ cup fresh basil sliced
- ½ cup fresh cilantro leaves
- ½ avocado chopped
- ½ pound about 10 steamed shrimp, peeled and deveined
For the dressing:
- 1 lime juiced
- 1 clove garlic minced or grated
- 2 tablespoons low-sodium tamari
- 1 teaspoon light brown sugar packed
- 1 tablespoon avocado or olive oil
- 1-2 Thai red “bird’s eye” chilies thinly 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.