How much do you love that carrot ginger dressing they put on iceberg lettuce in Japanese restaurants? So tasty you could lick the bowl, right?
We've created a tasty salad to go with that delicious dressing and you won't be disappointed. The recipe is simple and quick to prepare, the ingredients are perfect for this time of year and, there will be leftovers! Enjoy!
Shrimp Salad w/Carrot Ginger Dressing
16 large shrimp (defrosted and ready to pan saute)
1 package of bean thread noodles
2 cloves garlic minced
4 cups of shredded cabbage (red and/or green)
2 cups of bell pepper (red and/or yellow)
½ cup of shredded radishes
½ cup of snap or green peas
¼ cup of raw cashews
1 green apple, sliced
2 tsp black and white sesame seeds (for sprinkling on top of salad at end)
Fresh basil for garnish
-Saute garlic in a tbsp. of oil for 3 mins. Add cabbage and peppers, saute for 2 - 3 mins.
Remove from pan.
-Saute shrimp in a tbsp. of oil. Cook several mins until cooked thoroughly (opaque and pink).
-Cook bean thread noodles according to package directions.
-Combine shrimp, noodles, cabbage, radish, cashews, apple with carrot ginger dressing (see below).
-Sprinkle with black & white sesame seeds and garnish with fresh basil.
Carrot Ginger Dressing
1 carrot coarsely chopped or shredded
1 Tbsp minced green onion
3/4 inch fresh ginger peeled & sliced
1/4 cup rice vinegar (Eden brand is my fav)
2 Tbsp extra virgin olive oil
1 Tbsp raw honey (always use local and raw honey)
2 tsp white miso paste (miso master brand is my fav)
1/2 tsp toasted sesame oil
salt & pepper to taste
Put in food processor and blend until smooth.