Shrimp & Noodle Salad

Jul 16, 2024

Pan seared shrimp meets low-carb pasta for a refreshingly light summer meal that is ready in 40 minutes.
Makes: 4 servings

INGREDIENTS

• 7 oz Glass noodles
• 1 cup bean sprouts
• 1 scallion
• 4 slices pickled ginger
• 1 clove garlic
• 1 lb. large shrimp
• 2 tablespoons coconut oil
• 1 tablespoon lime juice
• 2 eggs
• 4 tablespoons unsalted peanuts, lightly toasted & roughly chopped

Dressing

• 1 tablespoon rice vinegar
• 1/4 tsp lime juice
• White pepper
• salt (to taste)
• Fish sauce (to taste)
• Chili sauce (to taste)

To serve & garnish

• 3 green onions, finely sliced
• ½ cup fresh cilantro, shredded
• lime wedges

DIRECTIONS

1. Cook the glass noodles according to the package instructions then drain, rinse in cold water and drain well.
2. Cut the noodles into 4 inch lengths. Wash and drain the bean sprouts.
3. Trim the scallion and cut into pieces (about 2 inch long) and shred finely length-ways.
4. Cut the ginger into pieces. Peel and finely chop the garlic.
5. Rinse and dry the shrimp. Heat the oil and quickly fry the shrimp on both sides with the garlic. Sprinkle with 1 tablespoon lime juice and set aside.
6. Whisk the eggs. Heat 1 tablespoon oil in a small skillet and scramble the eggs.
7. Mix the glass noodles with the bean sprouts, scallion, egg, ginger, and peanuts. Put onto plates.
8. Make the dressing. Whisk together the rice vinegar, lime juice, salt, pepper, fish sauce, and chili sauce and sprinkle over the salad. Toss. Put the shrimp on top of the salad and garnish with sliced green onion, cilantro, and lime wedges.

Asian Quinoa Peanut Salad

Jul 16, 2024

Toss together fresh cabbage, carrots, green onion, snap peas, bell pepper, cucumber, and cilantro with a flavourful peanut sauce dressing for a crisp, colorful, Thai-inspired salad. Enjoy it as a light summer dinner or a packed lunch.

INGREDIENTS

Salad

• 3 cups cooked quinoa
• 2 cups shredded purple cabbage
• 1 red bell pepper, cut into bite-size pieces
• 1 cup grated carrot
• 1 cup thinly sliced sugar snap peas
• ½ cup chopped cilantro
• ¼ cup thinly sliced green onion
• 2 cucumbers, cut into small chunks
• ¼ cup chopped roasted and salted peanuts, for garnish

Dressing

• ¼ cup smooth peanut butter
• 3 tablespoons reduced-sodium tamari or soy sauce
• 1 tablespoon maple syrup or honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger
• ½ lime, juiced (about 1 ½ tablespoons)
• Pinch of red pepper flakes

DIRECTIONS

NOTE: This salad can be kept covered, and refrigerated, for about 4 days.