Recently I posed a question on the Facebook page asking what people wanted to see and one of the requests was “a meal that can be made in about 30 minutes, when I get home from work”. I get it, life is crazy busy and the last thing most people (most sane people) want to do after coming home from work is stand in front of a stove for any length of time.
This is a meal I made for a client of mine and it took well under 30 minutes to make, she loved it and requested I make it again. I probably need to get in the habit of sharing what I cook for clients…
I usually don’t buy premade anything, but I also cook for a living so it really isn’t cost effective for me given the amount of food I churn out on a daily basis. If chopping cabbage or lettuce feels like more of a chore than you can handle on that particular day, don’t do it… just buy a bag of coleslaw mix or whatever. I can’t advocate ALWAYS taking the easy way out, but sometimes the day just gets the better of you and you need a break. We’ve all been there.
This salad is a meal all on it’s own and it is fresh & light, low in calories and fat and as an added bonus, it’s damn tasty. Summer is almost here, so goodbye heavy braises and hello salad!
For the Salad
- 1 lb peeled and deveined shrimp
- 1/2 head white cabbage
- 1/4 head red cabbage
- 5 oz baby arugula
- 3 lg carrots, grated
- 1 bunch parsley, chopped
- 1/4 cup toasted, sliced almonds
- 1/4 cup toasted pecans, chopped
- salt & pepper
For the Dressing
- 1 cup oil, I use a blend of canola and olive oils here, but use what you have
- 1/3 cup tarragon vinegar, -or- white or red wine vinegar
- 1 tbsp. mustard
- 2 tbsp. honey
- 1 tsp salt
- 1/2 tsp pepper
- Mix all ingredients for dressing together and set aside.
- Season shrimp with salt & pepper, feel free to add any dry herbs that strike your fancy.
- Add a few tablespoons of oil to a moderately hot pan and cook shrimp until bright pink and opaque, moving them around occasionally so they all cook evenly (about 6 - 8 minutes)
- While shrimp is cooking, finely chop cabbages and arugula. Toss with carrots, parsley and nuts in a large bowl and set aside.
- Remove shrimp from heat. Toss cabbage mixture with a little dressing (you will have dressing left over! Make once, use all week for salads), top with nuts and shrimp. Eat.
If you have an allergy to shrimp or don't like it, swap out for chicken or whatever protein you like. Cooking times will vary.