Dressing

1/4 cup lite soy sauce
2 TB. rice wine vinegar
2 TB. finely minced peeled fresh ginger
2 TB. Oriental sesame oil
2 TB. Peanut Oil
3 packets of Splenda
1/2 tsp. crushed red pepper flakes

Salad

1 small head of cabbage cored, and thinly sliced (about 6 cups)
3 lg celery stalks, thinly sliced
2 scallions thinly sliced, white and green parts
1/2 cup chopped fresh cilantro (must be fresh)

Shrimp

1 lb. peeled and deveined large shrimp
1/2 tsp. red pepper flakes
1 garlic clove minced
2 tsp. finely minced peeled fresh ginger
2 TB. peanut oil

1 TB sesame seeds

In a large glass bowl, combine the first seven ingredients to make the dressing. Add the cabbage, celery, scallions, and cilantro. Mix until dressing is well distributed. Season to taste with salt and pepper.

In a large wok or skillet, heat the peanut oil. Add the ginger and garlic and stir fry for about 30 seconds. Stir in the shrimp. Add the pepper flakes. Cook until shrimp are pink, about 3 or 4 min.

Serve the shrimp on top of the asian salad. Garnish with sesame seeds.

Makes 4 servings-7 grams carbs per serving

Per Serving
11 grams total carbs
4 grams fiber
26 grams protein
25 grams fat