Asian Cabbage Salad with Shrimp
This quick and easy salad is full of veggies and shrimp that will keep you full until dinner. If you want to make this for dinner, I suggest adding it some romaine lettuce and cucumber. I made this recipe the same week as my Veggie Filled Pad Thai because it uses a lot of the same ingredients. This helped me to be less wasteful with ingredients and spend less!
3 healthy servings
Ingredients
3 color deli slaw mix (14oz bag)
1c or 2.5oz Mung Bean Sprouts
1 c chopped broccoli
1 c radishes, sliced
3 springs green onion, sliced
1/2 14oz bag of shelled edemame
1/2 c cilantro, chopped
1 lb or about 18 shrimp
your favorite asian dressing
Directions
Mix the first 7 ingredients in a bowl.
At this time cook your shrimp on the stove top in a medium-sized skillet on medium heat for about 8 minutes. If you bought cooked shrimp, you can skip this step.
Toss everything in your favorite asian dressing. I used this one.
Notes
Gluten-free: This recipe is gluten-free.
Dairy-free: This recipe is dairy-free as long as you use a dairy-free dressing.
Dressing: I used my favorite Sesame Ginger Dressing from Maple Grove.
Meal Prep Notes
You can make this salad and put in containers for meal prep. For this salad I recommend putting the dressing in ahead of time.