Crunchy Asian Cabbage Salad with Shrimp

• 4 cups green cabbage, thinly shredded
• 2 cups purple cabbage, thinly shredded
• 2 large carrots, sliced paper thin
• 6-8 radishes, sliced paper thin
• 1 cup frozen edamame, defrosted
• 1/4 cup fresh mint, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup sunflower seeds
• 1/2 cup cashews
• 1/4 cup slivered almonds
• 1 lime, juiced
• 1/2 lb raw shrimp
• 1 tbsp toasted sesame oil

salt & pepper, to taste

• 1/3 cup Bolthouse Farms Cilantro Avocado Dressing
• 1/2 large hass avocado, cubed

1. Use a mandoline slicer or a very sharp knife to finely slice and shred your green cabbage, purple cabbage, carrots, and radishes into a large bowl.
2. Add edamame, mint, cilantro, sunflower seeds, cashews, and slivered almonds to the large bowl. Season with salt and pepper. Squeeze lime juice over the bowl. Toss to make sure everything is evenly coated.
3. On a grill pan or in a cast iron skillet, heat toasted sesame oil over medium heat. Add shrimp. Season each side with salt and pepper. Cook on each side for 2-3 minutes, or just until opaque and pink. Remove from heat and add to the bowl.
4. Pour Bolthouse Farms Cilantro Avocado Dressing on top, and toss the salad again.
5. Divide in 4-6 bowls and top each bowl with avocado cubes and more Bolthouse Farms Cilantro Avocado Dressing, if desired.
6. EAT UP.