Crunchy Shrimp Pad Thai Salad

This recipe was inspired by PaleOMG’s shrimp pad thai. This is a perfect lunch or main-dish salad. The shrimp and crunchy veggies are rich in hormone-balancing phytoestrogens and all the flavors together are just divine!

Makes: 2 servings

Ingredients

For the salad:

• 2 cups cabbage, green and red mixed, sliced through a mandaline or grated

• 2 carrots, sliced through a mandaline or grated

• 1 red bell pepper, very thinly sliced

• 1 cup shitake mushrooms, thinly sliced

• 1 cups pea, bean or broccoli sprouts

• 2 green onions, chopped

• 1/4 cup cilantro

• 1/3 cup cashews, raw

For the dressing:

• Juice of 1 limes

• 1 teaspoon honey

• 1 teaspoons fish sauce

• 1 tablespoon coconut aminos

• 1 teaspoon ume plum vinegar (sub: rice wine vinegar)

• 1 tablespoon almond butter

For the shrimp:

• 1 tablespoons ghee or coconut oil

• 1/2 pound raw, peeled and deveined shrimp

• salt, to taste

• 1 garlic clove, thinly sliced

Instructions

1. Spiralize the zucchini into noodles.

2. Mix together lime juice, honey, fish sauce, coconut aminos, almond butter and vinegar and set aside.

3. In a large saute pan or wok over medium-high heat, add ghee. Sprinkle shrimp with salt then place in pan to cook on both sides for 1-2 minutes, until browned. Remove and set aside.

4. In a medium bowl, toss cabbage, carrots, red pepper and mushrooms and toss with dressing.

5. For each bowl, add salad, top with shrimp, sprinkle with sprouts, cilantro and cashews and enjoy!