1 tablespoon sea salt 1 tablespoon coconut sugar 1/4 cup coconut vinegar 2 carrots, peeled and cut paper thin 1 cup white cabbage, thinly sliced
1 clove garlic, minced 3 tablespoons coconut sugar 3 tablespoons coconut vinegar 3 tablespoons Paleo-friendly fish sauce 4 tablespoons lime juice 1/3 cup hot water
1 tablespoon oil 1 onion, chopped 1 to 2 English or hothouse cucumbers 1 large handful bean sprouts 1/3 cup mint leaves 1/4 cup chopped cilantro leaves 1/4 cup cashews, chopped
Special equipment: a spiralizer
Place the shrimp in a bowl and toss with coconut aminos, lime juice, honey, garlic powder, sesame oil, and mirin. Set aside.
In a large bowl, whisk together the sea salt, coconut sugar, and vinegar. Add in carrots and cabbage and set aside to pickle.
In a small bowl, whisk together all the ingredients for the sauce. Set aside.
Place oil in a pan set over medium high heat, add onions and sauté, stirring, until they become translucent and golden around the edges.
Meanwhile, use spiralizer to slice cucumbers into cucumber noodles. Divide cucumber noodles between two bowls. Divide onions and pour over cucumber noodles.
In the same pan, sauté the shrimp in their marinade. Cook until pink and cooked through.
To serve, place bean sprouts, mint and cilantro leaves, and cashews in the bowls of cucumber noodles. Drain carrots and cabbage then arrange over vegetables on top of bowls. Top with shrimp and serve with generous amounts of sauce on the side.