Gather With Kate

This Peanut Crunch Salad will have your mouth watering – I’m not kidding! Perfect amount of sweet, spicy & umami flavour all wrapped in to a healthy & delicious bowl that’s easy to whip up. Make a big batch for meal prepping – it’s great to have on hand for a quick summer lunch.

Ingredients

Frying

• 1 lb peeled & deveined shrimp (defrosted)
• 1 teaspoon cajun seasoning
• 1 tbsp olive oil
• 1 pkg ramen noodles
• 1 tablespoon sesame oil

Salad

• 1 bunch green onions / scallions
• 2 cups purple cabbage
• 2 cups spring mix / mesclun greens
• 1 cup frozen edamame (shelled)
• 1/2 cup cherry / grape tomatoes
• 2-3 mandarin oranges
• 1 tablespoon sesame seeds (optional for garnish)

Dressing

• 1/4 cup peanut butter
• 1 tablespoon sesame oil
• Hot sauce (I like Valentina’s or Sirrhacha) to taste
• Rice Vinegar
• Soy Sauce

Instructions

1. Toss the shrimp in olive oil & cajun seasoning. Fry in a non-stick pan on medium heat until they are completely pink. Set the cooked shrimp aside — they should be cooled when added to the salad.
2. Wipe the pan clean & add a tablespoon of sesame oil, bringing the heat up to medium high. Add dry ramen noodles to the pan, breaking them up into small pieces. Fry noodles until they have soaked up all the oil & are fragrant, then remove from heat.
3. Chop all the veggies – you will want the cabbage to be sliced finely, the tomatoes to be halved (or quartered, depending on your preference), and the scallions to be chopped into small slivers. Peel the mandarins & separate into individual pieces. Place edamame in a colander and run under hot water for a few seconds to defrost.
4. Combine peanut butter, hot sauce, 1 tbsp of sesame oil, rice vinegar & soy sauce in a mason jar & shake well.
5. Mix all ingredients together, sprinkle with sesame seeds & enjoy!