| Prep Time | 10 minutes |
| Passive Time | 5 minutes |
| Servings |
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Ingredients
- ½ pound extra large shrimp (cooked)
- 1½ cups red cabbage (shredded)
- 1 large carrot (spiralized or julienned)
- 1 medium cucumber (spiralized or julienned)
- ¼ cup fresh cilantro (stems removed)
- 2 tbsp fresh mint
- 3 tbsp natural peanut butter
- 2 tbsp warm water
- 1½ tbsp liquid aminos
- 1 tbsp lime (freshly juiced)
- ½ tsp ginger (freshly grated)
- 2 tbsp chopped peanuts
Ingredients
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Instructions
- In a small bowl, whisk together the peanut butter, warm water, liquid aminos, lime juice and ginger. Add more water, one teaspoon at a time, if you prefer a thinner sauce. Set sauce aside.
- Divide the cabbage between two bowls and top with cucumbers and carrots.
- Arrange the shrimp on top of the vegetables.
- Sprinkle with peanuts, cilantro and mint.
- Drizzle the peanut sauce over the top and serve.
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