Chopped cabbage, kale, shrimp, avocado, coriander, chili-flavored peanuts, and a lovely miso sauce.
Cabbage, kale, shrimp, cilantro, peanuts, and creamy miso sauce—I could eat these every day for lunch and be happy with my life. (And by “can,” I mean I can now.)
We plan to release it later in the SOS collection, but I can’t wait to get it into your hands because I’m so obsessed with it. There she is! She’s in early! At the beginning of spring and summer, when the weather warms up, the grass turns green again, and the body is ready for a salad; this salad is perfect.
Many salad ingredients are readily available (I bought a lot at Trader Joe’s):
- pre-shredded cabbage
- Chopped kale
- Cooked shrimp
- Chili onion peanut
This miso paste can be fried in two minutes. Its palate is smooth, sweet, elastic, delicate, and vibrant. Just a little garlic, but not overpowering, and the jolt of lime is the most delicious, refreshing energy you want in a salad.
Shake all the dressing in a jar or blend in a small food processor until smooth. If it’s on the thicker side, add a little water until it pours smoothly out of the end of the spoon.
Stir all the salad ingredients and dressing together! You can make lots of salads (4-6 servings) or prepare the elements, store them separately, and make one salad at a time for lunch and dinner throughout the week, which I always do! Crisp, sweet, delicate, fresh!
