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Cashew Shrimp Salad

2 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3/4 cup V8 Vegetable juice
1 Tbsp soy sauce
1 Tbsp 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
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Let's Make It
1
In a medium bowl, combine V8 juice, soy sauce, oil, lemon peel and ginger. Add shrimp, cucumbers, carrots, and green onions. Toss to coat well.
2
Cover and refrigerate until serving time (at least 2 hours).
3
Before serving, add cashews. Toss to coat well. Serve on 4 lettuce-lined salad plates.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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