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Ingredients
US|METRIC
1 SERVINGS
- 2 cups cabbage (chopped, I thinly slice the cabbage and then chop into approximately one inch pieces. I also use both green and red cabbage for the color. To make this easier, see if there is some pre-sliced cabbage at your local grocery store's salad bar.)
- 1/2 orange bell pepper (chopped)
- 1/2 yellow bell pepper (chopped)
- 1/2 red bell pepper (chopped)
- 1/2 English cucumber (or seeded regular cucumber sliced in half, then chopped)
- 1 cup cilantro (chopped)
- 1 jalapeno (seeded and chopped)
- 1 handful pea shoots
- 20 leaves mint (chopped)
- 10 leaves basil (chopped)
- 1 cup edamame
- avocado (to garnish, optional)
- green onions (to garnish, optional)
- leaves
- salad
- 1 lb. shrimp (cooked, shelled, deveined and cut, lengthwise in half)
- 8 oz. rice noodles (approximately thin, found in the Asian section of the grocery store)
- salt
- pepper
- 3 Tbsp. honey
- 3 Tbsp. fish sauce (found in the Asian section of the grocery store)
- 3 Tbsp. unseasoned rice vinegar
- 2 Tbsp. water
- 2 limes (squeezed)
- 2 garlic cloves (minced, or 1/4 tsp garlic powder)
- 2 Tbsp. fresh grated ginger (or 1 teaspoon ginger powder)
- 1/4 cup shallots (diced)
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