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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!



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