Asian Cabbage Mango Salad with Grilled Shrimp
Ingredients
- ½ cup medium size Napa cabbage
- ½ cup shredded red cabbage
- 3 tablespoons chopped green onions
- ⅓ cup thinly chopped mango
- 2 tablespoons fresh chopped cilantro
- 2 tablespoons roasted and unsalted peanuts
Salad Dressing:
- ½ cup avocado oil
- ¼ cup squeeze orange juice
- 2-3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- ½ teaspoon minced garlic
- ½ tablespoon grated ginger
- 1 teaspoon toasted sesame seeds
- salt and black pepper to taste
Instructions
To make salad dressing:
- Add all the salad dressing ingredients in a jar or other airtight container. Cover, shake well and serve. You may keep it in a fridge for up to a week.
To make grilled shrimp:
- Preheat grill for medium heat.
- In a small bowl, add minced garlic, salt and olive oil. Toss in the shrimp into the paste, stir until well coated.
- Lightly oil grill pan. Cook shrimp for about 2 minutes per side.
To serve the salad:
- In a large salad bowl, add shaved Napa cabbage, red cabbage, green onions, cilantro, and thinly sliced mango. Stir in a generous amount of salad dressing (about 5 tablespoons) , serve with grilled shrimp, toasted sesame seeds and chopped peanuts.
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