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
Brown rice
Fresh English peas
Fresh coconut pieces chopped
Pineapple cut into 1 inch pieces (fresh or canned)
Basil chopped
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. 

Popular Posts