I knew the minute I added the diced avocado and mango that Hubby wasn’t going to be in love with it, but Princess and I devoured it, therefore, a HIT and keeper for us, but only for the girls …
Easy enough to do, and surprisingly, I can pretty much eyeball the dressing measurements as I chatt with Princess about her adventures as an Office Queen Bee while I make it … a very fun moment for a mom to see their daughter become something more than just the little girl who so needed her mommy all those years ago… what a relief it is that she is still growing into a fine young lady. Makes me love her even more than I already do …
Ok, back to the recipe …
1 bag of coleslaw mix … the one with carrots and such in it
1 lb of cooked shrimp, rough chopped and remove them tails
1 avocado, diced
1 mango, diced
6 radishes, sliced thin and cut in half (totally omitted them this time around and still yummy)
2 green onions, sliced thin
1/4 cup of sliced almonds
for the dressing you will need:
3 tbs soy sauce (or coconut amino’s)
2 tbs rice wine vinegar
juice from 1 lime
2 tbs honey
2 tsp sesame oil
1/2 tsp chili garlic sauce (I used the chili paste I have on hand and definitely wanted more)
1 fresh ginger, minced (I used the ginger paste I have and could have used more)
1/2 cup olive oil
First up, mix up your dressing by adding everything in a bowl and whisk in the oil. Alternatively, just dump all in a jar with tight fitting lid and shake it like you mean it. Set aside.
Toss the salad ingredients in a large bowl and toss to combine. Drizzle the dressing over the salad and toss gently to combine all.
Refrigerate for about an hour and then dish it up. I had this for lunch the next day and it was DELICIOUS.
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