Thai Zoodle Salad
Prep Time: 25 minutes | Total Time: 25 minutes | Servings: 4
Ingredients:
Salad:
- 2 cups spiralized cucumber (about 1 large cucumber)
- 1 cup shredded carrot
- 2 cups shredded romaine
- ¼ cup thinly sliced mint
- ¼ cup thinly sliced basil
- ¼ cup thinly sliced cilantro
- 12 ounces Sea Queen Jumbo Cooked Shrimp, thawed, tail removed and sliced in half lengthwise
- ½ cup chopped Southern Grove Cocktail Peanuts
Sauce:
- 1 lime, zested
- ¼ cup lime juice
- 3 tablespoons Fusia Soy Sauce
- 2 tablespoons Simply Nature Organic Wildflower Honey
- 1 tablespoon Fusia Sriracha Sauce
- 2 teaspoons minced ginger
- ½ teaspoon Stonemill Crushed Red Pepper
- ½ teaspoon Stonemill Iodized Salt, plus additional to taste
Directions:
- In a large bowl, combine the salad ingredients. Reserve.
- In a medium bowl, combine all the sauce ingredients. Add the sauce to the salad. Toss to combine, season with salt to taste.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen