Low Carb Taste Treat Salad
photo by kiwidutch
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
-
Dressing
- 2 teaspoons Splenda granular
- 2 ounces fish sauce (Nam Pla)
- 2 ounces fresh lime juice
- 1 red chile, seeds removed finely sliced
- 2 garlic cloves, crushed
- 2 teaspoons finely grated gingerroot
-
Salad
- 4 ounces courgettes, made into ribbons with a potato peeler leaving seeds
- 10 ounces fresh shrimp
- 8 ounces cucumbers, deseeded and chopped
- 5 ounces radishes, finely sliced
- 1 ounce roasted peanuts
- 2 tablespoons chopped coriander
directions
- Place all dressing ingredients into bowl and mix well.
- Slice courgettes into ribbons with potato slicer.
- Put all salad ingredients into large bowl and mix well.
- Pour over salad dressing, mix well.
- Top with peanuts and chopped coriander.
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Reviews
-
That dear radish was trying to grow hard in the garden, and I found it lying amongst the big cabbage leaves. Grabbing it quickly from the ground, and pushing all the dirt off, I knew this was going to be placed in this delightful salad. I had a couple of small zucchini (in place of the courgettes - which are zucchini) that I used and made into the small ribbons as described. I love that dressing though! Oh the lime juice, the gingeroot, the red chilie, (I used a red Habanero) and just a sprinkling of sugar instead of the splenda.I left the whole bowl to sit for about 1 hour, (so to obtain that crunchy coldness), added the dressing, which I had made also earlier in the day, and the shrimp were cooked and shelled from the night prior. Oh boy, this is so good! I loved everything about it, and wouldn't change anything, except maybe add some fresh chives at the end with the roasted nuts. Perfect dish! Made for Everyday is a Holiday! May 2009
Tweaks
-
That dear radish was trying to grow hard in the garden, and I found it lying amongst the big cabbage leaves. Grabbing it quickly from the ground, and pushing all the dirt off, I knew this was going to be placed in this delightful salad. I had a couple of small zucchini (in place of the courgettes - which are zucchini) that I used and made into the small ribbons as described. I love that dressing though! Oh the lime juice, the gingeroot, the red chilie, (I used a red Habanero) and just a sprinkling of sugar instead of the splenda.I left the whole bowl to sit for about 1 hour, (so to obtain that crunchy coldness), added the dressing, which I had made also earlier in the day, and the shrimp were cooked and shelled from the night prior. Oh boy, this is so good! I loved everything about it, and wouldn't change anything, except maybe add some fresh chives at the end with the roasted nuts. Perfect dish! Made for Everyday is a Holiday! May 2009
RECIPE SUBMITTED BY
Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful.
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