Spicy Asian Peanut Salad
|Finely shredded red cabbage||4 1⁄2 Cup (72 tbs)|
|Fresh bean sprouts||3 Cup (48 tbs)|
|Shredded carrots||2 1⁄2 Cup (40 tbs)|
|Snow peas||1⁄2 Pound, cut into julienne strips|
|Sweet red pepper||1 Medium, cut into julienne strips|
|Diagonally sliced green onions||1⁄4 Cup (4 tbs)|
|Peanut sauce||4 Tablespoon|
|Medium shrimp||2 Pound, peeled and deveined|
Combine first 6 ingredients, and stir well.
Spoon Peanut Sauce over cabbage mixture, and toss gently.
Set cabbage mixture aside.
Bring 1 1/2 quarts water to a boil; add shrimp, and cook 3 to 5 minutes.
Drain well; rinse with cold water, and drain again.
Cut shrimp in half lengthwise.
Place 1 cup salad mixture on each of 12 individual serving plates.
Top with equal amounts of shrimp, and garnish with cilantro sprigs.
Serving size: Complete recipe
Calories 1568 Calories from Fat 241
% Daily Value*
Total Fat 25 g38.7%
Saturated Fat 5.7 g28.6%
Trans Fat 0 g
Cholesterol 1378.9 mg459.6%
Sodium 1863 mg77.6%
Total Carbohydrates 119 g39.6%
Dietary Fiber 29.5 g117.9%
Sugars 48.1 g
Protein 210 g419.1%
Vitamin A 1536.2% Vitamin C 950.8%
Calcium 92.7% Iron 186.9%
*Based on a 2000 Calorie diet