Prep time: 15 minutes (longer if you chop the veggies by hand)
Cook time: none
Marinade
- 1/4 cup cider vinegar
- Juice of 1 whole lime
- 1 teaspoon low-sodium tamari or soy sauce
- 1/2 teaspoon curry powder
Salad
- 1 bag julienned broccoli/cabbage/carrot mix
- 2 cups shredded carrots (about half a bag of shredded carrots)
- 1 small cucumber, chopped or sliced thin
- Large leaf lettuce, like Romaine or Boston
- ¼ cup sesame seeds or sliced almonds, optional
- 2-3 cups frozen, pre-cooked shrimp (thawed), or cooked chicken, cubed or shredded
Dressing
- 1 cup light coconut milk
- ¼ cup peanut, cashew or almond butter
- Juice of 1 whole lime
- 1 teaspoon ground ginger (or 1-2 tablespoons minced fresh)
In a large bowl, whisk together the vinegar, lime, tamari and curry.
Add all veggies, nuts or seeds, and shrimp or chicken.
Toss well to combine and set aside to rest.
In a small bowl, whisk together coconut milk, nut butter, lime juice and ginger until smooth and creamy (can use a blender or food processor if desired).
Line each plate with lettuce leaves, then pile on one quarter of the veggie/protein mix.
Drizzle coconut-nut cream on top of each plate and serve.
Yield: about 8 cups