Kale and Shrimp Salad and Peanut Dressing
Dear Claire and Eden,
This sounds like a weird combo but is a REALLY good salad. My method is to prepare a bunch of vegetables on the weekend , some brown rice or quinoa, and a few homemade dressings so I can have a variety of salads throughout the week. This is one of my favorites. I really don’t have measured ingredients. I just add more or less of the ingredients below until I like it. Same with the salad dressing. So it you find it too vinegary or too sweet. Add more of the ingredient you prefer.
Dressing (enough for about 5 individual servings)
1/3 cup mayo
I tablespoon soy sauce
Three tablespoons seasoned rice vinegar
2 tablespoons sugar
2 tablespoons peanut butter
1 teaspoon red Thai chili paste
1/2 teaspoon Sriricha
1 teaspoon water
3 cups Chopped baby kale or cabbage
Cooked shrimp, chop into bite sized pieces
Fresh English peas
Fresh coconut pieces chopped
Pineapple cut into 1 inch pieces (fresh or canned)
Slivered almonds or macadamia nuts toasted
Salt and pepper to taste
Place all the ingredients into a large bowl. Squeeze a lime wedge over the salad. Toss. Then add dressing to you liking.
Place all the ingredients in a jar and shake.