Kale and Shrimp Salad and Peanut Dressing

Dear Claire and Eden, 

This sounds like a weird combo but is a REALLY good salad.  My method is to prepare a bunch of vegetables on the weekend , some brown rice or quinoa, and a few homemade dressings so I can have a variety of salads throughout the week.  This is one of my favorites. I really don’t have measured ingredients. I just add more or less of the ingredients below until I like it. Same with the salad dressing. So it you find it too vinegary or too sweet. Add more of the ingredient you prefer. 

Dressing (enough for about 5 individual servings)

1/3 cup mayo

I tablespoon soy sauce

Three tablespoons seasoned rice vinegar

2 tablespoons sugar

2 tablespoons peanut butter

1 teaspoon red Thai chili paste

1/2 teaspoon Sriricha 

1 teaspoon water 

Salad:

3 cups Chopped baby kale or cabbage

Cooked shrimp, chop into bite sized pieces

Brown rice

Fresh English peas

Fresh coconut pieces chopped

Pineapple cut into 1 inch pieces (fresh or canned)

Basil chopped

Slivered almonds or macadamia nuts toasted

Salt and pepper to taste

Place all the ingredients into a large bowl.  Squeeze a  lime wedge over the salad.  Toss. Then add dressing to you liking. 

Place all the ingredients in a jar and shake.