Pad Thai Shrimp Salad

This delicious salad is easy to make and a fantastic warm weather meal option. It is quick and packed with healthy nutrients and protein to keep you on point with our macros and aid in your training.

This is one of the many amazing recipe's you can find in my Win in the Kitchen cookbook available HERE in either hardcopy or e-book format.

Ingredients:
For the dressing:
3 tbsp. all natural peanut butter 2 tbsp. soy sauce
1 tbsp. rice vinegar
1/3 cup water
For the salad:
1 lb. shrimp
2 cups chopped red cabbage 2 carrots, grated
1 bell pepper, sliced
1 cup bean sprouts
1 cup rice noodles, cooked

Method:
To make the dressing:
In a small saucepan over medium heat, whisk together the peanut butter, soy sauce, rice vinegar, and water. Cook, stirring frequently, until the peanut butter melts and the mixture is smooth. Set aside.
To make the salad:
To cook the shrimp, spray a large skillet with non stick cooking spray and place over medium heat. Put the peeled shrimp in a mixing bowl and toss with salt and pepper to taste. Add the shrimp to the hot pan and cook for about 2-3 minutes on each side, turning once half way through until it's pink and completely cooked.
Put the rest of the salad ingredients in a large bowl, top with the cooked shrimp and pour the dressing over top. Mix well.