Carrot Ginger Slaw with Sauteed Shrimp
This Salad is Full of Color, Flavor and Nutrition
This is a rendition on a slaw I found on Nom Nom Paleo - I turned it into a full meal. What I love about it is that it gets you eating tons of cabbage which is full of nutrition and is something I don’t think most of us consume that often.
Method:
Dressing:
Toss all of the ingredients into a blender. I have a Vitamix so it’s very high powered - if you have one like this you can be a bit lazy with how small you chop everything.
Blend it up and place in an air tight container - it will save for 4-5 days in the fridge.
Shrimp:
heat about 1 tbsp avocado oil in a pan. Once it’s shimmering toss in garlic.
Once the garlic is fragrant, about 30 seconds, add in shrimp and saute until cooked through. About 4-5 minutes
Let them cool slightly and if you used whole shrimp, remove the tails and chop them into bite size pieces.
Salad:
Prep all of the ingredients and toss them in a bowl.
Dress the salad with a conservative amount of dressing - about 1/4 cup. You can always add more to taste!
Toss it all and plate it, and top with shrimp.
Ingredients:
Salad:
1 cup shredded carrots (save yourself time and buy a bag of cole slaw mix that’s already mixed and chopped!)
1 cup shredded purple cabbage
1 cup shredded green cabbage
1/2 cup chopped cilantro
1/2 cup chopped scallions
1/2 avocado sliced into wedges
1/2 cup chopped cashews
Shrimp:
1 tbsp avocado oil
2 cloves garlic minced
salt and pepper to taste
1 pound wild shrimp (I used wild rock shrimp in this and they are so sweet and tasty! Regular shrimp work just as well.)
Carrot Ginger Dressing:
2 medium carrots, peeled and chopped
2 scallions, white parts only, roughly chopped (save the green parts for the slaw)
1 large medjool date, pitted and roughly chopped
½ cup apple cider vinegar
⅓ cup avocado oil mayonaise (I like Primal Kitchen)
1 tablespoon chopped fresh ginger root
1 teaspoon dijon mustard
½ teaspoon fine grain salt
¼ teaspoon freshly ground black pepper
I hope you enjoy this salad! It’s so colorful and full of good stuff. This would definitely pack well for a weekday lunch just don’t dress all of the salad and save each part (greens, shrimps, dressing) each in an individual container and pack it up the morning of. If you make this be sure to tag me on social or comment below!