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Serves: 4 Servings
Ingredients
- 1 lb. shrimp, peeled and deveined
- 1 Tbsp olive oil
- 2 Tbsp chili paste
- 3 Tbsp ginger sesame dressing (see below)
- 2 Tbsp lime juice
- 3 cups shredded napa cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup sugar snap peas, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 Tbsp fresh mint, chopped
For the Ginger Sesame Dressing:
- 2 Tbsp rice vinegar
- 1 Tbsp reduced sodium soy sauce
- 1 clove garlic
- 1 Tbsp honey
- 1 Tbsp fresh ginger, peeled and minced
- ¼ tsp. toasted sesame oil
- 3 Tbsp olive oil
Instructions
- Preheat oven to 400 degrees F.
- Toss shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from oven and set aside.
- To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
- To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
- For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a large bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
- If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.
Nutritional Information
Serving Size: 2 cups salad + 5 shrimp • Calories: 228 • Fat: 14.2 g • Saturated Fat: 2.1 g • Carbs: 17.1 g • Fiber: 3.6 g • Protein: 8.8 g • Sugars: 9.9 g • WW Freestyle Points: 5
