Deconstructed Shrimp Pad Thai Salad
Serves 220 mins prep10 mins cook
A beautiful and simplified take on Pad Thai, this salad includes arugula, zoodles, red cabbage, sautéed mushrooms, red peppers, kabocha slices, and wild shrimp cooked in lime, ginger, and coconut aminos. Topped with sliced almonds and a creamy curried cashew sauce made from cashew butter, curry powder, coconut aminos, and lime juice, it's a refreshing and healthy meal.
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Instructions
1: Cook wild shrimp in a mix of lime, ginger, and coconut aminos. 2: Sauté red cabbage, red peppers, mushrooms, and kabocha slices until tender. 3: Prepare zoodles and arugula as the base in a bowl. 4: Add the sautéed vegetables and cooked shrimp on top of the greens. 5: Prepare the creamy curried cashew sauce by mixing cashew butter, curry powder, coconut aminos, and lime juice. 6: Drizzle the curried cashew sauce over the salad and sprinkle with sliced almonds.View original recipe