• 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrot
  • 1/4 cup coconut aminos
  • 1/4 cup sesame oil
  • 2 tbsp organic Sambal chili paste (gluten free)
  • 2 tbsp apple cider vinegar
  • 1/4 cup honey
  • 2 tbsp grated ginger
  • 1 tbsp grated garlic
  • 20 shrimp, deveined and shells and tails removed
  • chili flake and sesame seed for garnish
2 Servings
Total Time 20 mins
Servings 2 servings


  • In a large bowl, mix the cabbages and carrot.
  • In a measuring cup, mix the aminos, sesame oil, sambal chili paste, vinegar, honey, garlic, and ginger.
  • Stir about 1/4 of the liquid mixture over the veggies and stir to combine. Add a little more if it seems dry.
  • Preheat a frying pan to high heat. Add in the remaining liquid mixture and the shrimp. Cook about 3 minutes, tossing, until the shrimp are cooked though. The shrimp should tighten into a “c” shape, but if they tighten too much, into an “o” shape, they are overcooked.
  • Divide the slaw onto 2 plates, and add the shrimp on top. Drizzle with some of the extra sauce in the pan. Top with sesame seeds and chili flakes and serve.