Spicy Thai Shrimp Salad

skinnytaste.com

Julie Senter

subheading: For Spicy Cashew Dressing:

1 tablespoon olive oil

3 tablespoons lime juice

¼ cup whole roasted, salted cashews

¼ teaspoon red pepper flakes

2 teaspoons honey

1 (2-inch) piece fresh ginger, roughly chopped

1 tablespoon unseasoned rice vinegar

¼ cup cilantro

1 clove garlic, roughly chopped

¼ cup roughly chopped white onion

½ teaspoon garlic powder

½ teaspoon kosher salt

Freshly ground black pepper, to taste

subheading: For Shrimp:

½ pound large peeled, deveined tail-off shrimp

1 teaspoon garlic powder

¼ teaspoon ground ginger

¼ teaspoon kosher salt

⅛ teaspoon turmeric

⅛ teaspoon chili powder

Freshly ground black pepper, to taste

1 teaspoon toasted sesame oil

subheading: For Salad:

1 cup shredded purple cabbage

1 ½ cups packed baby arugula

1 ½ cups packed chopped romaine lettuce

1 small corn cob, kernels removed

½ medium cucumber, peeled, seeded and diced

½ cup shredded carrots

2 tablespoons chopped basil

2 tablespoons chopped cilantro

Lime wedges, for serving

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