Thursday, December 10, 2009
Shrimp and Almond Butter Coleslaw
- 3 oz cooked shrimp
- red and green (savoy) cabbage
- red onion
- dressing: rice vinegar, truvia
- 1 tablespoon almond butter
Directions: Cook shrimp. Meanwhile, finely shred cabbage, carrots and onion and make a salad. Top with rice vinegar/truvia dressing. Add shrimp nad almond butter on top.