Shrimp Thai Salad with Peanut Dressing

So easy! So quick! So delicious!

Simply throw together the following in a bowl:

Coleslaw Mix
Shredded Purple Cabbage
Shredded Carrots
Red Pepper

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