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.
Recipe
Salad
Thai Peanut Salad
Primary Media
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!
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
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
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%