Spicy Thai Shrimp Salad

Ingredients

The dressing

• 1 tablespoon olive oil
• 3 tablespoons lime juice
• ¼ cup whole roasted, salted cashews
• ¼ teaspoon red pepper flakes
• 2 teaspoons honey
• 1 piece fresh ginger (2-inch, roughly chopped)
• 1 tablespoon unseasoned rice vinegar
• ¼ cup cilantro
• 1 clove garlic (roughly chopped)
• ¼ cup white onion (roughly chopped)
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• to taste freshly ground black pepper

The 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
• to taste freshly ground black pepper
• 1 teaspoon toasted sesame oil

The 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
• to taste lime wedges (for serving)

Instructions

Nutrition Facts (estimated)