Recipes: Salads

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Spicy Asian Shrimp Salad

coconut prawnsIngredients:

  • 1 1/2 quarts (6 cups) Napa cabbage or romaine lettuce, shredded
  • 2 cups (about 6 oz.) pea pods
  • 1 can (15 oz.) baby corn, drained
  • 1/2 lb. cleaned medium shrimp, cooked
  • 1 red pepper, cut into thin strips
  • 1/2 cup reduced fat French dressing
  • 1 Tbsp. soy sauce
  • 1/2 tsp. hot pepper sauce


Toss cabbage, pea pods, corn, shrimp and red pepper in large bowl. Mix dressing, soy sauce and hot pepper sauce. Add to cabbage mixture; toss lightly.

Servings: 4

Nutritional information per serving: Calories 200, Total Fat 6g, Saturated Fat 0.5g, Cholesterol 110mg, Sodium 1020mg, Carbohydrate 21g, Dietary Fiber 5g, Sugars 13g, Protein 16g

Daily value (DV): 100% DV vitamin A; 100% DV vitamin C; 15% DV calcium; 25% DV iron;

Dietary exchanges: 2 vegetable, 1 carbohydrate, 2 lean meat dietary exchanges (or exchange calculations) based on Exchange Lists for Meal Planning

© 2003 by the American Diabetes Association and the American Dietetic Association.

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