Thai “Summer Roll” Salad with Shrimp and Mango
Light, healthy, and deliciously refreshing, this bright salad is like a birthday party in your mouth. Every bite is slightly sweet and tangy with a kick of heat and a crunch factor that will rock your world. It has all the fresh flavors of a Thai summer roll, but you don’t have to deal with the complicated and annoying assembly process. Boom.
Servings: 2 generous servings
Ingredients
- 4 cups shredded cabbage I like to use a mix of green and purple cabbages, but you can use just one type if you prefer
- 1 medium carrot julienned or grated
- ½ English cucumber peeled, seeds removed and julienned
- ½ mango peeled and julienned
- ½ cup fresh basil sliced
- ½ cup fresh cilantro leaves
- ½ avocado chopped
- ½ pound about 10 steamed shrimp, peeled and deveined
For the dressing:
- 1 lime juiced
- 1 clove garlic minced or grated
- 2 tablespoons low-sodium tamari
- 1 teaspoon light brown sugar packed
- 1 tablespoon avocado or olive oil
- 1-2 Thai red “bird’s eye” chilies thinly sliced (You can also use ½-1 teaspoon Sriracha or chili paste if that’s more convenient. Add this gradually until you reach the desired level of heat in your dressing.)
Instructions
- Place the cabbage, carrot, cucumber, basil, and cilantro in a large bowl.
- Peel the steamed shrimp and discard the shells. Briefly set them aside.
- In a small bowl, whisk together all the ingredients for the dressing.
- Pour the dressing over the salad and toss to coat.
- Divide the salad among two bowls (or four if you’re planning to serve it as an appetizer) and top with avocado and shrimp. Garnish with a few extra lime wedges and get after it.
Notes
You should be able to find steamed shrimp at your grocery store, but you can also buy fresh shrimp cook them yourself. Simply heat 2 teaspoons olive oil in a non-stick pan over medium-high heat, add the shrimp, and sauté for 3-5 minutes until they turn pink and opaque.