Shrimp Thai Salad – Odessa American: Basin Fitness


            3          cups shredded savoy cabbage

            2          cups bean sprouts, rinsed

            1 1/2    cups green California grapes, halved

            1          large cucumber

            1/4       cup lime juice

            3          tablespoons rice wine vinegar

            2          tablespoons brown sugar

            3          tablespoons minced shallots

            1          tablespoon safflower oil

            1          red Thai chili, thinly sliced

            1 1/2    cups cooked medium shrimp

            3          tablespoons coarsely chopped cilantro

            3          tablespoons Thai basil, torn

Combine cabbage, bean sprouts and grapes in large bowl. With vegetable peeler, peel cucumber into long thin strips and put on top.

In small bowl, combine lime juice, vinegar, sugar, shallots, oil and chili. Pour over vegetables and mix well.

Divide among 4 serving plates, top with shrimp and sprinkle with cilantro and basil.

Nutrition information per serving: 186 calories; 3.5 g fat (.2 g saturated fat); 16% calories from fat; 14 g protein; 28 g carbohydrate; 4 g fiber; 0 mg cholesterol; 146 mg sodium.

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