In this beautiful dish, cruciferous vegetables, including cabbage, provide tryptophan and selenium, which relax your body and mind.
For the Dressing:
• 3 tablespoons plus 1 teaspoon rice wine vinegar
• 1 teaspoon coconut aminos or tamari
• 2 teaspoons Grade B pure maple syrup
• 1 teaspoon grated fresh ginger
• 1 large clove garlic, grated or minced
• ½ teaspoon Chinese 5-spice powder
• ¼ teaspoon sea salt
• ⅓ cup avocado oil or extra-virgin olive oil
• 1 teaspoon toasted sesame oil
For the Slaw and Shrimp:
• 2 mangoes (cut into chunks)
• 6 radishes (thinly sliced)
• 3 carrots (grated or peeled into ribbons)
• ½ small red cabbage (finely shredded)
• ¼ cup chopped fresh cilantro or Thai basil
• 2 tablespoons olive oil
• 1 clove garlic (minced)
• ½ teaspoon Chinese 5-Spice powder
• 2 teaspoons sesame seeds
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ to ¾-pound large shrimp, peeled, deveined, tails left on
• 4 green onions, for garnish (thinly sliced)
• Pumpkin seeds, for garnish
1. Make the dressing: Combine and vigorously whisk the first seven ingredients (vinegar through salt). While whisking, slowly drizzle in oils until combined. Set aside.
2. In a bowl, toss together mangoes, radishes, carrots, cabbage, and cilantro or Thai basil. Drizzle with dressing, toss and allow vegetables to marinate for 20 minutes. Taste, and adjust seasoning.
3. In a medium bowl, whisk 2 tablespoons olive oil, garlic, Chinese 5-spice powder, sesame seeds, ¼ teaspoon salt and ¼ teaspoon pepper. Add shrimp, and toss to coat.
4. In a large skillet over medium-high heat, sauté shrimp about 5 minutes or until cooked through. Divide slaw among serving plates, top with shrimp, and garnish with green onions and pumpkin seeds.