Pad Thai Salad with Ginger Lime Shrimp

INGREDIENTS

2 tbsp

olive oil

2 tbsp

white wine vinegar

1 tbsp

soy sauce

1 tbsp

creamy peanut butter

Juice of ½ a lime

1/2 tsp

freshly grated ginger

1/4 tsp

sriracha

1 tbsp

water (if needed)

Juice of 1 lime

1 tbsp

olive oil

1/4 tsp

red pepper flakes

1 clove

garlic, minced

1 tsp

freshly grated ginger

Salt and pepper

1 lb

raw medium size shrimp, peeled and deveined

8 oz

salad greens of your choice (I used a blend of baby kale, chard, and spinach)

1/2

small head of red cabbage, thinly sliced

green onions, thinly sliced

carrots, peeled and coarsely shredded

Bean sprouts (about 1½-2 cups)

1/2 cup

coarsely chopped peanuts

1/2 cup

coarsely chopped cilantro