Thai “Summer Roll” Salad with Shrimp and Mango

Ingredients

• FOR THE SALAD:
• 4 cups Shredded Cabbage (I Like To Use A Mix Of Green And Purple Cabbage)
• 1 whole Medium Carrot, Julienned Or Grated
• ½ whole English Cucumber, Peeled, Seeds Removed And Julienned
• ½ whole Mango, Peeled And Julienned
• ½ cups Fresh Basil, Sliced
• ½ cups Fresh Cilantro Leaves
• ½ pounds Steamed Shrimp
• ½ whole Avocado, Peeled, Pitted And Chopped
• Lime Wedges, Optional For Serving
• FOR THE DRESSING:
• 1 whole Lime, Juiced
• 1 clove Garlic, Minced Or Grated
• 2 Tablespoons Low-Sodium Tamari
• 1 teaspoon Light Brown Sugar
• 1 Tablespoon Avocado Oil Or Olive Oil
• 1 whole Thai Bird's Eye Chili, Sliced (You Can Also Use 1/2-1 Teaspoon Sriracha Or Chili Paste)