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
Author
Hy-Vee Seasons Magazine
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!
Watch how this recipe comes together on an episode of Healthy You on HSTV.
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%