HoneyBell Shrimp Salad

HoneyBell Shrimp Salad

David Venable

Prep Time: 15 minutes

Serves: 3–4

Dressing

  • Zest of one orange
  • 1/4 cup orange juice
  • 3 Tbsp white vinegar
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 2 Tbsp tahini
  • 1 tsp sesame oil
  • 1/3 cup olive oil
  • Salt and pepper to taste

Preparation

For the dressing, add the orange zest, orange juice, vinegar, honey, soy sauce, tahini, and sesame oil to a mixing bowl. Whisk to combine.

Then, drizzle in the olive oil while constantly whisking to incorporate all ingredients to the dressing. Set aside.

On a large serving bowl or platter, add the slaw mix, cucumber, red pepper, orange segments, and shrimp. Drizzle with the prepared dressing, leaving some aside for serving.

Garnish with the cashews and cilantro. Serve.

Salad

  • 1 (12-oz) bag Asian-style slaw mix
  • 1 cup sliced seedless cucumber
  • 1 cup julienne red bell pepper
  • Orange segments from 2 oranges
  • 12 (16-oz) cooked shrimp, peeled, deveined and tails removed
  • 1/2 cup chopped toasted cashews
  • 1/3 cilantro, rough chopped

 

Cook's Notes

If you don’t have HoneyBell oranges, you can substitute them with regular oranges.

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