Thai “Summer Roll” Salad with Shrimp and Mango
Total Time
20 minutes
Prep Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
2 servings
- 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
- 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
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Preparation
Step 1
Place the cabbage, carrot, cucumber, basil, and cilantro in a large bowl.
Step 2
Peel the steamed shrimp and discard the shells. Briefly set them aside.
Step 3
In a small bowl, whisk together all the ingredients for the dressing.
Step 4
Pour the dressing over the salad and toss to coat.
Step 5
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.
Step 6
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