Name: Spicy Thai Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 tablespoon olive oil; 3 tablespoons lime juice; ¼ cup whole roasted (salted cashews); ¼ teaspoon red pepper flakes; 2 teaspoons honey; 1 2-inch piece fresh ginger, roughly chopped; 1 tablespoon unseasoned rice vinegar; ¼ cup cilantro; 1 clove garlic (roughly chopped); ¼ cup roughly chopped white onion; ½ teaspoon garlic powder; ½ teaspoon kosher salt; Freshly ground black pepper (to taste); ½ pound large peeled (deveined tail-off shrimp); 1 teaspoon garlic powder; ¼ teaspoon ground ginger; ¼ teaspoon kosher salt; 1/8 teaspoon turmeric; 1/8 teaspoon chili powder; Freshly ground black pepper (to taste); 1 teaspoon toasted sesame oil; 1 cup shredded purple cabbage; 1 ½ cups packed baby arugula; 1 ½ cups packed chopped romaine lettuce; 1 small corn cob (kernels removed); ½ medium cucumber (peeled, seeded and diced); ½ cup shredded carrots; 2 tablespoons chopped basil; 2 tablespoons chopped cilantro; Lime wedges (for serving)