Shrimp Coleslaw with Southeast Asian Twist

While shrimp may be small in size, these protein-rich and low-carb crustaceans are huge in terms of nutritional value and health benefits.

Shrimp Coleslaw:

• 1 head Cabbage, shredded
• 1 head Chinese/Napa cabbage, shredded
• 2 whole Carrots, grated
• 1 whole Red onion, halved and sliced thin
• 1 cup Fresh mint, roughly chopped
• 1 cup Fresh cilantro, roughly chopped
• 1 cup Roasted peanuts, chopped
• 1 lb. Salad shrimp

Dressing:

• 1 ½ cups Unsweetened coconut milk
• 
½ cup Lite or fat-free sour cream
• 2 Tbs. Lite mayo
• 1 whole Lime juiced, or 3 Tbs.
• 2 Tbs. Asian fish sauce
• 3 Tbs. Rice vinegar
• 
1 cup Green onion, sliced thin
• Salt & fresh ground black pepper

Dressing: In a mixing bowl, combine all dressing ingredients; whisk. Refrigerate for about an hour to thicken and let the flavors develop.

Shrimp Coleslaw: In a large bowl, toss together cabbage through mint and top with shrimp. Add dressing, but a little at a time in order to not saturate your salad greens. Season with salt and fresh ground pepper, then sprinkle cilantro and chopped peanuts on top.

Serves: 10 to 12