Delicious Raw Peanut Crunch Salad With Shrimp - serves 4

If you love Peanut Butter, you'll love this! I have been playing with this recipe to make it relatively low fat and high protein. Two things that have really worked:

1. I decided to use half real natural peanut butter and half PB2. That will cut about 45 g of fat out of the recipe.

2. Instead of using rice noodles or regular fettucini, I used black bean spaghetti which has 25g of protein vs 1 or 2 for regular pasta.

INGREDIENTS:

1. 8 oz black bean spaghetti (or pasta of your choice)

2. 1 1/2 c chopped red pepper

3. 1 1/2 c chopped purple cabbage

4. 1 1/2 c matchstick carrots

5. 1 1/2 c frozen shelled edamame

6. 1/2 c chopped cilantro

7. Juice of 1 lime

8. 1/2 c lite soy sauce

9. 1/3 c natural peanut butter

10. 1/3 c PB2

11. 2 Tbs rice wine vinegar

12. 1 Tbs brown sugar

13. 1/2 tsp sesame oil

14. 1/4 tsp garlic powder, ground ginger and cayenne

15. 20-30 large shrimp cooked in a pan with a little olive oil spray (optional)

DIRECTIONS

1. Cook pasta according to the directions

2. Make Peanut Sauce

3. Put 1 serving pasta in a bowl, add about 1/4 c each of the vegetables, add shrimp if using.

4. Use about 1/3 c sauce for each bowl.

5. Enjoy!