So easy! So quick! So delicious!
Simply throw together the following in a bowl:
Coleslaw Mix
Shredded Purple Cabbage
Shredded Carrots
Edamame
Red Pepper
Scallions
Cilantro
For the Dressing:
Wisk together:
6 Tbs Peanut Butter
3/4 cup Lite Coconut Milk
2 Tbs Rice Vinegar
1 Tbs Honey
1 Tbs Ginger
2 Tbs red curry paste
Spray pan with olive oil and cook shrimp, about 4 minutes on each side. Add some salt and garlic powder.
Or, you can substitute the shrimp by simply adding grilled chicken.
I love putting the salad over brown rice – it makes a complete meal with complex carbohydrates. If you have some fat macros to spare, add additional peanuts on top.
Hope you love this as much as I do! It’s a BIG bowl of goodness for your heart as well as your waistline
