Description
Super quick, refreshing and light for a summer evening!
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Directions
Whisk to combine all dressing ingredients in a small bowl.
Season shrimp all over with salt and pepper. In a large skillet, heat oil over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Transfer to a plate to cool.
Combine the cabbage, mango, cucumbers and avocado in a large bowl. Add the dressing and toss gently to coat and mix the ingredients.
Serve salad topped with shrimp, chopped peanuts and cilantro, if desired.
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Ingredients
 Dressing:
2 T. white or yellow miso
1 T. freshly grated ginger
2 T. honey
2 T. fresh lime juice
1 T. olive oil
1 tsp. sesame oil
Salad:
1 pound medium shrimp, peeled and deveined
Salt and Pepper
1 T. olive oil
1/2 medium head Napa cabbage, thinly sliced
2 ripe mangos, chopped
2 small cucumbers, chopped
1 ripe avocado, cubed
Chopped cilantro, peanuts for topping
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