-Cabbage, 1/4 head
-Shrimp, fresh or frozen. Cooked or raw.
-Peanut Sauce: 2 TBSP smooth peanut butter, 1 TBSP soy sauce or tamari for gluten free, 1/2 TSP rice vinegar. If you like it a little spicy, add sriracha.
Prepare rice noodles according to package directions.
Saute shrimp, if using raw frozen, until they are no longer translucent, do not overcook them or they will become very chewy. Fresh shrimp that is cooked does not need to be cooked again.
Finely chop 1/4 head of cabbage.
For the carrots, you can find pre cut sliced carrots in the grocery store, for the carrots in this particular bowl, I used a vegetable peeler to get ribbon like slices. My family also loves carrots in the spiralizer.
Thinly slice cucumbers, and radishes.
Prepare peanut sauce by combining peanut butter, soy or tamari sauce, rice vinegar and sriracha if desired. Stir until smooth and creamy.
Assemble the bowl by placing rice noodles in half of the bowl, and the thinly sliced cabbage on the remaining half of the bowl. Group cucumbers, radishes, and carrots in sections on top of the rice noodles and cabbage. Top with the sauteed shrimp and the peanut sauce. Garnish with chopped peanuts or scallions.
Some of our other dinner bowl favorites:
1)Roasted butternut squash, pan roasted sweet onions, slow cooker kidney beans, quinoa on a bed of field greens with a tahini sauce.
2)Steak fajita bowl with blistered green peppers, buttered rice, fresh yellow corn, sliced rib eye steak, and garnished with salsa and guacamole.
3) Roasted chicken breast, sliced avocado, crumbled feta and bacon on a bed of field greens drizzled with a Greek vinaigrette.
4) Roasted sweet potatoes, slsow cooker jerk chicken, whole grain wild rice, and sliced avocado