Thai Shrimp and Avocado Salad Recipe
Thai Shrimp and Avocado Salad 1 pound 8 ounces spring lettuce mix 12 ounces Napa cabbage, thinly sliced 1 pound 2 ounces peeled and pitted ripe
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Ingredients
- 1 pound 8 ounces spring lettuce mix
- 1 pound 2 ounces peeled and pitted ripe Fresh Mango, sliced
- 1/2 cup chopped fresh mint
- 36 raw shrimp (21/25) peeled and deveined
- 12 ounces Napa cabbage, thinly sliced
- 1 pound 2 ounces Fresh California Avocado, sliced
- 1/2 cup chopped, toasted peanuts
- 9 tbsp prepared fresh chili garlic sauce
- 1 cup frying oil
- 6 ounces rice noodles or cellophane noodles
- 1 cup water
- 2 cups sugar
- 2 tbsp chopped fresh cilantro
- 1 cup rice wine vinegar
- 2 tbsp prepared fresh chili garlic sauce
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