- Prep: 15 min
- Cook Time: –
- Serving: 4
A zesty slaw-type dish brightly flavored with fresh fruit and delicate shrimp blended with a creamy dressing. This salad can be your saving grace when temperatures soar.
Ingredients
- Asian Shrimp Salad:
- 2 cups shredded iceberg lettuce
- 3 cups shredded red cabbage
- 1/2 pound carrots, trimmed, shredded (about 1 3/4 cups)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped scallions or green onions, white and green parts
- 2, 4-ounce pears, cored, diced (about 1 cup)
- 1, 8-ounce mango, pitted, diced (about 1 cup)
- 1 1/2 pounds small cooked shrimp (about 40 to 45)
- 1/2 cup dry roasted cashews, chopped
- Creamy Citrus Dressing:
- 1/2 cup reduced-fat mayonnaise
- 1/4 cup plain yogurt
- Juice of half an orange (about 3 tablespoons)
- Juice of a lime (about 1 1/2 tablespoons)
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- Pinch of salt or to taste
- 1/4 teaspoon cayenne pepper
- 1 tablespoon minced fresh tarragon or 1 teaspoon dried
- Freshly ground black pepper to taste
Directions
- Whisk all dressing ingredients together and set aside.
- Combine vegetables, fruit, and shrimp in a large bowl.
- Toss with dressing to coat.
- Keep refrigerated until ready to serve.
- As the salad sits, the vegetables will give off their own liquid.
- Drain if salad gets soggy.
- Plate salad and garnish with chopped cashews.
- Nuts should be added to salad right before serving to keep them crunchy.
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