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.