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Call Us At: (847) 842-8070

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Wednesday
Thursday
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9:00AM - 6:00PM
7:45AM - 6:00PM
8:00AM - 3:00PM
7:45AM - 1:00PM
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* For emergency or after hour appointments, call or text Dr. Van Ness at 224-622-5836

Office Hours

Monday
7:45AM - 6:00PM

Tuesday
9:00AM - 6:00PM

Wednesday
7:45AM - 6:00PM

Thursday
8:00AM - 3:00PM

Friday
7:45AM - 1:00PM

Saturday
BY APPOINTMENT

Sunday
By APPOINTMENT

* For emergency or after hour appointments, call or text Dr. Van Ness at 224-622-5836


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This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes!

Serves: 4 Servings
Ingredients

1 lb. shrimp, peeled and deveined
1 Tbsp olive oil
2 Tbsp chili paste
3 Tbsp ginger sesame dressing (see below)
2 Tbsp lime juice
3 cups shredded napa cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1 cup sugar snap peas, thinly sliced
¼ cup fresh cilantro, chopped
2 Tbsp fresh mint, chopped

For the Ginger Sesame Dressing:

2 Tbsp rice vinegar
1 Tbsp reduced sodium soy sauce
1 clove garlic
1 Tbsp honey
1 Tbsp fresh ginger, peeled and minced
¼ tsp. toasted sesame oil
3 Tbsp olive oil

Instructions

Preheat oven to 400 degrees F.
Toss shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from oven and set aside.
To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a large bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.
via~Eat Yourself Skinny

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