Thai Peanut Salad

Recipe

Salad
Thai Peanut Salad

Primary Media

User Rating

4.86 out of 5 stars
Rate it:
7 ratings

Recipe Data

4
Servings
10min
Prep
10min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    With Hy-Vee Short Cuts, you can save time making this Thai Peanut Salad recipe. Plus you can enjoy fresh produce mixed in a delicious sauce!

     

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    2 ½ c. fresh spiralized zucchini noodles
    1 ½ c. shredded red cabbage
    1 c. shredded carrots
    1 c. frozen shelled edamame, thawed
    ½ c. Hy-Vee Thai peanut sauce
    1 ½ c. mini sweet peppers, seeded and sliced
    8 oz. Hy-Vee Fish Market fully cooked frozen shrimp, tail on, (26-to-30-ct.), thawed
    ½ c. Hy-Vee salted party peanuts
    ½ c. cilantro, chopped
    Hy-Vee salt
    Hy-Vee ground black pepper

    Things To Grab

    • Large bowl

    Directions

    1. Combine zucchini noodles, shredded red cabbage, shredded carrot, and thawed edamame in a large bowl. Add Thai peanut sauce; toss to coat. Gently fold in mini sweet peppers, thawed shrimp, peanuts, and cilantro. Season to taste with salt and black pepper. 

    Nutrition facts

    Servings

    230 Calories per serving
    2 cups

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 65mg
    • Sodium: 550mg
    • Total Carbohydrates: 22g
    • Protein: 18g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 10%
    0%
    Vitamin D 0%
    0%
    Potassium 10%