A luscious cashew cream sauce coats wilted greens infused with onion and garlic for a tasty holiday vegan “creamed” greens side dish.

The post Vegan “Creamed” Greens appeared first on MyFitnessPal Blog.

A luscious cashew cream sauce coats wilted greens infused with onion and garlic for an indulgent-tasting holiday vegan “creamed” greens side dish. Sauces like this often require soaking the nuts overnight, but microwaving them for a few minutes achieves the same effect — and you don’t have to remember to prep ahead. For ease and convenience, purchase pre-sliced or pre-shredded collard greens.

Active time: 25 minutes | Total time: 35 minutes

Vegan “Creamed” Greens

Ingredients

• 1 1/4 cups (163g) whole raw cashews
• 6 garlic cloves, divided
• 2/3 cup water
• 1 1/4 cups (305g) plain unsweetened almond milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 lb (907g) collard greens, ribs removed, leaves thinly sliced
• 1 tsp apple cider vinegar

Directions

Place the cashews and 3 garlic cloves in a medium microwave-safe bowl. Cover with 2/3 cup water and microwave on high for 5 minutes. Drain the cashews. Transfer the cashews and garlic to a high-powered blender along with the almond milk, kosher salt, and black pepper. Blend on high until completely smooth, 1–2 minutes.

Heat a Dutch oven over medium heat. Add the olive oil and swirl to coat the pan. Add the onion and cook, stirring occasionally, until the onion has softened, about 5 minutes.. Finely chop the remaining 3 garlic cloves and add them to the pan. Cook until the garlic is fragrant, about 30 seconds.

Add the collard greens and a splash of water. Increase the heat to medium-high, cover, and cook, stirring occasionally, until the greens are tender, 12–15 minutes. Stir in the blended cashew mixture until the greens are evenly coated. Then add the apple cider vinegar, stir and serve warm.

Serves: 8 | Serving Size: About 3/4 cup

Nutrition (per serving): Calories: 200; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 334mg; Carbohydrate: 15g; Dietary Fiber: 6g; Sugar: 2g; Protein: 8g

Nutrition Bonus: Potassium: 423mg; Iron: 11%; Vitamin A: 115%; Vitamin C: 70%; Calcium: 35%

Originally published: November 2020; Updated July 2026

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If you’re looking for a healthier spin on comfort food, look no further. Enjoy the creaminess of mac and cheese, plus a serving of vegetables.

The post Baked Cauliflower Mac and Cheese appeared first on MyFitnessPal Blog.

A potato gratin doesn’t have to be swimming in cream or cheese to be delicious. This one features two types of potatoes — buttery-tasting Yukon Golds and rich sweet potatoes — that bake to tender perfection under a light dusting of Parmesan cheese. Try to choose potatoes that are about the same diameter so the slices are easier to stack.

Active time: 20 minutes | Total time: 1 hour, 15 minutes

Two-Potato Skillet Gratin Casserole

Ingredients

• 3 tbsp (42g) unsalted butter
• 1 tbsp olive oil
• 10 fresh sage leaves
• 1 1/2 lb (680g) Yukon Gold potatoes, peeled and thinly sliced, about ⅛” thick
• 1 1/2 lb (680g) sweet potatoes, peeled and thinly sliced, about ⅛” thick
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded Parmesan

Directions

Preheat the oven to 400°F (200°C). In a small skillet over medium-high heat, melt the butter. Add the olive oil and sage leaves, cooking until the sage is crisp, about 2 minutes. Using a slotted spoon, transfer the sage leaves to a paper towel-lined plate. Reserve the butter mixture.

Make 8–10 potato stacks by alternating Yukon Gold and sweet potato slices. Arrange the stacks in a 10-inch cast-iron skillet or other ovenproof skillet, fanning them out around the pan. Brush the potatoes with half of the reserved butter mixture. Bake until lightly browned, about 40 minutes.

Remove the skillet from the oven, leaving the oven on. Brush the potatoes with the remaining butter mixture. Sprinkle evenly with the salt, black pepper, and Parmesan cheese. Return the skillet to the oven and bake until the potatoes are tender and the cheese is lightly browned, about 15 minutes. Crumble the crispy sage leaves over the potatoes before serving.

Serves: 8 | Serving Size: About 1/2 cup

Nutrition (per serving): Calories: 207; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 0g; Cholesterol: 14mg; Sodium: 368mg; Carbohydrate: 33g; Dietary Fiber: 4g; Sugar: 6g; Protein: 5g

Nutrition Bonus: Potassium: 412mg; Iron: 7%; Vitamin A: 330%; Vitamin C: 28%; Calcium: 9%

Originally published November 2020; Updated July 2026

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This warm salad is a fresh, healthier version of the traditional, green bean casserole that shows up on Thanksgiving tables.

The post Green Bean Casserole Salad appeared first on MyFitnessPal Blog.

A potato gratin doesn’t have to be swimming in cream or cheese to be delicious. This one features two types of potatoes — buttery-tasting Yukon Golds and rich sweet potatoes — that bake to tender perfection under a light dusting of Parmesan cheese. Try to choose potatoes that are about the same diameter so the slices are easier to stack.

Active time: 20 minutes | Total time: 1 hour, 15 minutes

Two-Potato Skillet Gratin Casserole

Ingredients

• 3 tbsp (42g) unsalted butter
• 1 tbsp olive oil
• 10 fresh sage leaves
• 1 1/2 lb (680g) Yukon Gold potatoes, peeled and thinly sliced, about ⅛” thick
• 1 1/2 lb (680g) sweet potatoes, peeled and thinly sliced, about ⅛” thick
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded Parmesan

Directions

Preheat the oven to 400°F (200°C). In a small skillet over medium-high heat, melt the butter. Add the olive oil and sage leaves, cooking until the sage is crisp, about 2 minutes. Using a slotted spoon, transfer the sage leaves to a paper towel-lined plate. Reserve the butter mixture.

Make 8–10 potato stacks by alternating Yukon Gold and sweet potato slices. Arrange the stacks in a 10-inch cast-iron skillet or other ovenproof skillet, fanning them out around the pan. Brush the potatoes with half of the reserved butter mixture. Bake until lightly browned, about 40 minutes.

Remove the skillet from the oven, leaving the oven on. Brush the potatoes with the remaining butter mixture. Sprinkle evenly with the salt, black pepper, and Parmesan cheese. Return the skillet to the oven and bake until the potatoes are tender and the cheese is lightly browned, about 15 minutes. Crumble the crispy sage leaves over the potatoes before serving.

Serves: 8 | Serving Size: About 1/2 cup

Nutrition (per serving): Calories: 207; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 0g; Cholesterol: 14mg; Sodium: 368mg; Carbohydrate: 33g; Dietary Fiber: 4g; Sugar: 6g; Protein: 5g

Nutrition Bonus: Potassium: 412mg; Iron: 7%; Vitamin A: 330%; Vitamin C: 28%; Calcium: 9%

Originally published November 2020; Updated July 2026

The post Two-Potato Skillet Gratin Casserole appeared first on MyFitnessPal Blog.

These little pies are a showstopper, with a crunchy nest of phyllo filled with cinnamon apples and topped with a dollop of vanilla yogurt.

The post Apple Tartlets in Phyllo Nests appeared first on MyFitnessPal Blog.

A potato gratin doesn’t have to be swimming in cream or cheese to be delicious. This one features two types of potatoes — buttery-tasting Yukon Golds and rich sweet potatoes — that bake to tender perfection under a light dusting of Parmesan cheese. Try to choose potatoes that are about the same diameter so the slices are easier to stack.

Active time: 20 minutes | Total time: 1 hour, 15 minutes

Two-Potato Skillet Gratin Casserole

Ingredients

• 3 tbsp (42g) unsalted butter
• 1 tbsp olive oil
• 10 fresh sage leaves
• 1 1/2 lb (680g) Yukon Gold potatoes, peeled and thinly sliced, about ⅛” thick
• 1 1/2 lb (680g) sweet potatoes, peeled and thinly sliced, about ⅛” thick
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded Parmesan

Directions

Preheat the oven to 400°F (200°C). In a small skillet over medium-high heat, melt the butter. Add the olive oil and sage leaves, cooking until the sage is crisp, about 2 minutes. Using a slotted spoon, transfer the sage leaves to a paper towel-lined plate. Reserve the butter mixture.

Make 8–10 potato stacks by alternating Yukon Gold and sweet potato slices. Arrange the stacks in a 10-inch cast-iron skillet or other ovenproof skillet, fanning them out around the pan. Brush the potatoes with half of the reserved butter mixture. Bake until lightly browned, about 40 minutes.

Remove the skillet from the oven, leaving the oven on. Brush the potatoes with the remaining butter mixture. Sprinkle evenly with the salt, black pepper, and Parmesan cheese. Return the skillet to the oven and bake until the potatoes are tender and the cheese is lightly browned, about 15 minutes. Crumble the crispy sage leaves over the potatoes before serving.

Serves: 8 | Serving Size: About 1/2 cup

Nutrition (per serving): Calories: 207; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 0g; Cholesterol: 14mg; Sodium: 368mg; Carbohydrate: 33g; Dietary Fiber: 4g; Sugar: 6g; Protein: 5g

Nutrition Bonus: Potassium: 412mg; Iron: 7%; Vitamin A: 330%; Vitamin C: 28%; Calcium: 9%

Originally published November 2020; Updated July 2026

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This sweet bread is the perfect combination of warm spices, vitamin-packed pumpkin and a touch of chocolate.

The post Chocolate Chip Pumpkin Bread appeared first on MyFitnessPal Blog.

A potato gratin doesn’t have to be swimming in cream or cheese to be delicious. This one features two types of potatoes — buttery-tasting Yukon Golds and rich sweet potatoes — that bake to tender perfection under a light dusting of Parmesan cheese. Try to choose potatoes that are about the same diameter so the slices are easier to stack.

Active time: 20 minutes | Total time: 1 hour, 15 minutes

Two-Potato Skillet Gratin Casserole

Ingredients

• 3 tbsp (42g) unsalted butter
• 1 tbsp olive oil
• 10 fresh sage leaves
• 1 1/2 lb (680g) Yukon Gold potatoes, peeled and thinly sliced, about ⅛” thick
• 1 1/2 lb (680g) sweet potatoes, peeled and thinly sliced, about ⅛” thick
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded Parmesan

Directions

Preheat the oven to 400°F (200°C). In a small skillet over medium-high heat, melt the butter. Add the olive oil and sage leaves, cooking until the sage is crisp, about 2 minutes. Using a slotted spoon, transfer the sage leaves to a paper towel-lined plate. Reserve the butter mixture.

Make 8–10 potato stacks by alternating Yukon Gold and sweet potato slices. Arrange the stacks in a 10-inch cast-iron skillet or other ovenproof skillet, fanning them out around the pan. Brush the potatoes with half of the reserved butter mixture. Bake until lightly browned, about 40 minutes.

Remove the skillet from the oven, leaving the oven on. Brush the potatoes with the remaining butter mixture. Sprinkle evenly with the salt, black pepper, and Parmesan cheese. Return the skillet to the oven and bake until the potatoes are tender and the cheese is lightly browned, about 15 minutes. Crumble the crispy sage leaves over the potatoes before serving.

Serves: 8 | Serving Size: About 1/2 cup

Nutrition (per serving): Calories: 207; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 0g; Cholesterol: 14mg; Sodium: 368mg; Carbohydrate: 33g; Dietary Fiber: 4g; Sugar: 6g; Protein: 5g

Nutrition Bonus: Potassium: 412mg; Iron: 7%; Vitamin A: 330%; Vitamin C: 28%; Calcium: 9%

Originally published November 2020; Updated July 2026

The post Two-Potato Skillet Gratin Casserole appeared first on MyFitnessPal Blog.

Sweetened with honey instead of traditional sugar, this spiced apple shrub mocktail tastes like a refreshing sip of autumn in a glass.

The post Spiced Apple Shrub Mocktail appeared first on MyFitnessPal Blog.

A potato gratin doesn’t have to be swimming in cream or cheese to be delicious. This one features two types of potatoes — buttery-tasting Yukon Golds and rich sweet potatoes — that bake to tender perfection under a light dusting of Parmesan cheese. Try to choose potatoes that are about the same diameter so the slices are easier to stack.

Active time: 20 minutes | Total time: 1 hour, 15 minutes

Two-Potato Skillet Gratin Casserole

Ingredients

• 3 tbsp (42g) unsalted butter
• 1 tbsp olive oil
• 10 fresh sage leaves
• 1 1/2 lb (680g) Yukon Gold potatoes, peeled and thinly sliced, about ⅛” thick
• 1 1/2 lb (680g) sweet potatoes, peeled and thinly sliced, about ⅛” thick
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded Parmesan

Directions

Preheat the oven to 400°F (200°C). In a small skillet over medium-high heat, melt the butter. Add the olive oil and sage leaves, cooking until the sage is crisp, about 2 minutes. Using a slotted spoon, transfer the sage leaves to a paper towel-lined plate. Reserve the butter mixture.

Make 8–10 potato stacks by alternating Yukon Gold and sweet potato slices. Arrange the stacks in a 10-inch cast-iron skillet or other ovenproof skillet, fanning them out around the pan. Brush the potatoes with half of the reserved butter mixture. Bake until lightly browned, about 40 minutes.

Remove the skillet from the oven, leaving the oven on. Brush the potatoes with the remaining butter mixture. Sprinkle evenly with the salt, black pepper, and Parmesan cheese. Return the skillet to the oven and bake until the potatoes are tender and the cheese is lightly browned, about 15 minutes. Crumble the crispy sage leaves over the potatoes before serving.

Serves: 8 | Serving Size: About 1/2 cup

Nutrition (per serving): Calories: 207; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 0g; Cholesterol: 14mg; Sodium: 368mg; Carbohydrate: 33g; Dietary Fiber: 4g; Sugar: 6g; Protein: 5g

Nutrition Bonus: Potassium: 412mg; Iron: 7%; Vitamin A: 330%; Vitamin C: 28%; Calcium: 9%

Originally published November 2020; Updated July 2026

The post Two-Potato Skillet Gratin Casserole appeared first on MyFitnessPal Blog.

Bread stuffing is easy to mimic with versatile, healthful cauliflower, for a gluten-free, low-carb side dish.

The post Cauliflower-Sage Stuffing appeared first on MyFitnessPal Blog.

A potato gratin doesn’t have to be swimming in cream or cheese to be delicious. This one features two types of potatoes — buttery-tasting Yukon Golds and rich sweet potatoes — that bake to tender perfection under a light dusting of Parmesan cheese. Try to choose potatoes that are about the same diameter so the slices are easier to stack.

Active time: 20 minutes | Total time: 1 hour, 15 minutes

Two-Potato Skillet Gratin Casserole

Ingredients

• 3 tbsp (42g) unsalted butter
• 1 tbsp olive oil
• 10 fresh sage leaves
• 1 1/2 lb (680g) Yukon Gold potatoes, peeled and thinly sliced, about ⅛” thick
• 1 1/2 lb (680g) sweet potatoes, peeled and thinly sliced, about ⅛” thick
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded Parmesan

Directions

Preheat the oven to 400°F (200°C). In a small skillet over medium-high heat, melt the butter. Add the olive oil and sage leaves, cooking until the sage is crisp, about 2 minutes. Using a slotted spoon, transfer the sage leaves to a paper towel-lined plate. Reserve the butter mixture.

Make 8–10 potato stacks by alternating Yukon Gold and sweet potato slices. Arrange the stacks in a 10-inch cast-iron skillet or other ovenproof skillet, fanning them out around the pan. Brush the potatoes with half of the reserved butter mixture. Bake until lightly browned, about 40 minutes.

Remove the skillet from the oven, leaving the oven on. Brush the potatoes with the remaining butter mixture. Sprinkle evenly with the salt, black pepper, and Parmesan cheese. Return the skillet to the oven and bake until the potatoes are tender and the cheese is lightly browned, about 15 minutes. Crumble the crispy sage leaves over the potatoes before serving.

Serves: 8 | Serving Size: About 1/2 cup

Nutrition (per serving): Calories: 207; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 0g; Cholesterol: 14mg; Sodium: 368mg; Carbohydrate: 33g; Dietary Fiber: 4g; Sugar: 6g; Protein: 5g

Nutrition Bonus: Potassium: 412mg; Iron: 7%; Vitamin A: 330%; Vitamin C: 28%; Calcium: 9%

Originally published November 2020; Updated July 2026

The post Two-Potato Skillet Gratin Casserole appeared first on MyFitnessPal Blog.

This healthier version of potato casserole, using two types of potatoes, is still decadent enough to grace your Thanksgiving table.

The post Two-Potato Skillet Gratin Casserole appeared first on MyFitnessPal Blog.

A potato gratin doesn’t have to be swimming in cream or cheese to be delicious. This one features two types of potatoes — buttery-tasting Yukon Golds and rich sweet potatoes — that bake to tender perfection under a light dusting of Parmesan cheese. Try to choose potatoes that are about the same diameter so the slices are easier to stack.

Active time: 20 minutes | Total time: 1 hour, 15 minutes

Two-Potato Skillet Gratin Casserole

Ingredients

• 3 tbsp (42g) unsalted butter
• 1 tbsp olive oil
• 10 fresh sage leaves
• 1 1/2 lb (680g) Yukon Gold potatoes, peeled and thinly sliced, about ⅛” thick
• 1 1/2 lb (680g) sweet potatoes, peeled and thinly sliced, about ⅛” thick
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded Parmesan

Directions

Preheat the oven to 400°F (200°C). In a small skillet over medium-high heat, melt the butter. Add the olive oil and sage leaves, cooking until the sage is crisp, about 2 minutes. Using a slotted spoon, transfer the sage leaves to a paper towel-lined plate. Reserve the butter mixture.

Make 8–10 potato stacks by alternating Yukon Gold and sweet potato slices. Arrange the stacks in a 10-inch cast-iron skillet or other ovenproof skillet, fanning them out around the pan. Brush the potatoes with half of the reserved butter mixture. Bake until lightly browned, about 40 minutes.

Remove the skillet from the oven, leaving the oven on. Brush the potatoes with the remaining butter mixture. Sprinkle evenly with the salt, black pepper, and Parmesan cheese. Return the skillet to the oven and bake until the potatoes are tender and the cheese is lightly browned, about 15 minutes. Crumble the crispy sage leaves over the potatoes before serving.

Serves: 8 | Serving Size: About 1/2 cup

Nutrition (per serving): Calories: 207; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 0g; Cholesterol: 14mg; Sodium: 368mg; Carbohydrate: 33g; Dietary Fiber: 4g; Sugar: 6g; Protein: 5g

Nutrition Bonus: Potassium: 412mg; Iron: 7%; Vitamin A: 330%; Vitamin C: 28%; Calcium: 9%

Originally published November 2020; Updated July 2026

The post Two-Potato Skillet Gratin Casserole appeared first on MyFitnessPal Blog.

Roasted veggies are the star of this spaghetti dish. making an amazing chunky pasta sauce with minimal effort.

The post Roasted Ratatouille Spaghetti appeared first on MyFitnessPal Blog.

Think of this hearty dinner salad as a lightened up, chilled version of your take-out favorite. We’ve upped the veggies for a crunchier, brighter, healthier dish and swapped the sugary sauce for a punchy dressing made with sweet-and-sour tamarind paste — pad thai’s starring ingredient. You can find tamarind paste in the Asian food aisle at your local grocery store. If you are in a pinch, omit the tamarind paste and up the lime juice and brown sugar to two tbsp (instead of one).

Active time: 40 minutes | Total time: 40 minutes

Shrimp Pad Thai Salad

Ingredients

• 2 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 2 tsp fresh ginger, peeled and finely grated
• 1 large garlic clove, finely grated
• 1/2 tsp crushed red pepper
• 3 tbsp (45g) grapeseed or canola oil, divided
• 1/2 tsp salt, divided
• 1 lb (450g) jumbo shrimp (16/20), peeled and deveined
• 6 oz. (170g) rice noodles
• 3 cups (270g) red cabbage, sliced very thinly
• 1 cup (75g) bean sprouts
• 1 large carrot, julienned
• 3 scallions, thinly sliced on the bias
• 1 Fresno or jalapeño pepper, very thinly sliced (seeds discarded, if desired)
• 2 cups (38g) torn mixed herbs, such as basil, cilantro and mint
• 1/4 cup crushed salted peanuts
• 4 lime wedges

Directions

In a medium bowl, whisk together the fish sauce, lime juice, tamarind paste, brown sugar, ginger, garlic, and crushed red pepper. Whisk in 2 tbsp oil and 2 tbsp water. Season the tamarind dressing with ¼ tsp salt.

In a separate medium bowl, toss the shrimp with half of the tamarind dressing. Let the shrimp sit while you prepare the remaining ingredients.

In a large pot of salted boiling water, cook the rice noodles according to package directions. Drain well and rinse with cold water. Transfer the noodles to a large bowl and toss with 1 tbsp oil. Add the cabbage, bean sprouts, carrot, scallions, and pepper and gently toss to combine.

Drain the shrimp. In a large nonstick skillet, heat the remaining 1 tbsp oil over moderately high heat. Cook the shrimp, turning once, until pink and just cooked through, 1–2 minutes per side. Transfer to a plate.

Toss the noodles and vegetables with the remaining dressing until evenly coated. Fold in the mixed herbs and season with the remaining salt. Divide the salad among four shallow bowls and top with the shrimp. Garnish with crushed peanuts and serve with lime wedges.

Serves: 4 | Serving Size: 2 cups of noodles and 2–3 shrimp

Nutrition (per serving): Calories: 390; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 183mg; Sodium: 833mg; Carbohydrate: 50g; Dietary Fiber: 4g; Sugar: 9g; Protein: 31g

Nutrition Bonus: Potassium: 706mg; Iron: 12%; Calcium: 15%; Vitamin A: 15%

Originally published April 2020; Updated June 2026

The post Shrimp Pad Thai Salad appeared first on MyFitnessPal Blog.

An elegant filet of salmon gets a boost from a deeply flavorful salsa made from vegetables with a smoky kick.

The post Roasted Salmon With Charred Tomato Salsa appeared first on MyFitnessPal Blog.

Think of this hearty dinner salad as a lightened up, chilled version of your take-out favorite. We’ve upped the veggies for a crunchier, brighter, healthier dish and swapped the sugary sauce for a punchy dressing made with sweet-and-sour tamarind paste — pad thai’s starring ingredient. You can find tamarind paste in the Asian food aisle at your local grocery store. If you are in a pinch, omit the tamarind paste and up the lime juice and brown sugar to two tbsp (instead of one).

Active time: 40 minutes | Total time: 40 minutes

Shrimp Pad Thai Salad

Ingredients

• 2 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 2 tsp fresh ginger, peeled and finely grated
• 1 large garlic clove, finely grated
• 1/2 tsp crushed red pepper
• 3 tbsp (45g) grapeseed or canola oil, divided
• 1/2 tsp salt, divided
• 1 lb (450g) jumbo shrimp (16/20), peeled and deveined
• 6 oz. (170g) rice noodles
• 3 cups (270g) red cabbage, sliced very thinly
• 1 cup (75g) bean sprouts
• 1 large carrot, julienned
• 3 scallions, thinly sliced on the bias
• 1 Fresno or jalapeño pepper, very thinly sliced (seeds discarded, if desired)
• 2 cups (38g) torn mixed herbs, such as basil, cilantro and mint
• 1/4 cup crushed salted peanuts
• 4 lime wedges

Directions

In a medium bowl, whisk together the fish sauce, lime juice, tamarind paste, brown sugar, ginger, garlic, and crushed red pepper. Whisk in 2 tbsp oil and 2 tbsp water. Season the tamarind dressing with ¼ tsp salt.

In a separate medium bowl, toss the shrimp with half of the tamarind dressing. Let the shrimp sit while you prepare the remaining ingredients.

In a large pot of salted boiling water, cook the rice noodles according to package directions. Drain well and rinse with cold water. Transfer the noodles to a large bowl and toss with 1 tbsp oil. Add the cabbage, bean sprouts, carrot, scallions, and pepper and gently toss to combine.

Drain the shrimp. In a large nonstick skillet, heat the remaining 1 tbsp oil over moderately high heat. Cook the shrimp, turning once, until pink and just cooked through, 1–2 minutes per side. Transfer to a plate.

Toss the noodles and vegetables with the remaining dressing until evenly coated. Fold in the mixed herbs and season with the remaining salt. Divide the salad among four shallow bowls and top with the shrimp. Garnish with crushed peanuts and serve with lime wedges.

Serves: 4 | Serving Size: 2 cups of noodles and 2–3 shrimp

Nutrition (per serving): Calories: 390; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 183mg; Sodium: 833mg; Carbohydrate: 50g; Dietary Fiber: 4g; Sugar: 9g; Protein: 31g

Nutrition Bonus: Potassium: 706mg; Iron: 12%; Calcium: 15%; Vitamin A: 15%

Originally published April 2020; Updated June 2026

The post Shrimp Pad Thai Salad appeared first on MyFitnessPal Blog.