Ingredients

Ingredients

FOR THE DRESSING
2 tbsp. white or yellow miso
1 tbsp. freshly grated ginger
2 tbsp. honey 
2 tbsp. lime juice
1 tbsp. extra-virgin olive oil
1 tsp. toasted sesame oil
FOR THE SALAD
1 lb. medium shrimp, peeled and deveined 
Kosher salt 
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1/2 medium head napa cabbage, thinly sliced
1 large or 2 small ripe mangos, chopped
2 small cucumbers (such as Persian cucumbers), chopped
1 ripe avocado, cubed
Roughly chopped toasted salted peanuts, for garnish 
Fresh basil or cilantro leaves, for garnish

Directions

Directions

Step 1
Whisk to combine all dressing ingredients in a medium bowl.
Step 2
Season shrimp all over with salt and pepper. In a large skillet, heat oil over medium heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Transfer to a plate to cool.
Step 3
Combine cabbage, mango, cucumbers, and avocado in a large bowl. Add dressing and toss gently to coat and mix the ingredients.
Step 4
Serve salad topped with shrimp, chopped peanuts, and herbs.