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Cashew Shrimp Salad

3/4 cup V8 Vegetable juice
1 T soy sauce
1 T vegetable oil
1/2 tsp grated lemon peel
1/2 tsp grated fresh ginger
3/4 lb medium shrimp, cooked, shelled and deveined
1-1/2 cups cucumber slices, cut in half
1 carrot, cut into matchstick thin strips
3 green onions, sliced (1/2 cup)
1/4 cup (1 oz) coarsely chopped dry roasted cashews
Lettuce leaves

In a medium bowl, combine V8 juice, soy sauce, oil, lemon peel and

Add shrimp, cucumbers, carrots, and green onions. Toss to coat well.
Cover and refrigerate until serving time (at least 2 hours).

Before serving, add cashews. Toss to coat well.

Serve on 4 lettuce-lined salad plates.

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