Hubby is NOT a fan of this … once I added the diced avocado and mango, I knew it would be an eye rolling, stick a finger in his mouth gesture … so again, MORE FOR ME!
Easy enough to do, and surprisingly, I can pretty much eyeball the dressing measurements as I chat 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 pesky 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 (I use coconut aminos)
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. Stash the leftovers for lunch the next day and you will be very happy you did 😉