Shrimp & Soba Salad With Ginger Vinaigrette

Prep Time
Cook Time
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Recipe: #35518

August 23, 2020

"This is out of the September 2020 Good Housekeeping magazine..."

Original recipe yields 2 servings


  • Serving Size: 1 (361 g)
  • Calories 486
  • Total Fat - 17.5 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 145 mg
  • Sodium - 1548.7 mg
  • Total Carbohydrate - 56.7 g
  • Dietary Fiber - 4.5 g
  • Sugars - 6 g
  • Protein - 30.1 g
  • Calcium - 195.9 mg
  • Iron - 3.7 mg
  • Vitamin C - 39.6 mg
  • Thiamin - 0.4 mg

Step 1

Cook noodles per package directions, adding edamame during last minute of cooking. Drain, run under cold water to cool, then transfer back to pot.

Step 2

Meanwhile, using food processor fitted with thin slicing disk, thinly slice cabbage and transfer to bowl.

Step 3

Wipe out food processor and put in standard blade. Add carrot, ginger, vinegar, soy sauce and sugar and pulse until finely chopped. With processor running, slowly add oil until fully incorporated.

Step 4

Divide noodles and edamame, cabbage, shrimp and scallions between 2 bowls and drizzle dressing over both salads and toss together just before eating.

Tips & Variations

No special items needed.



Very delicious! Used frozen peas for the edamame as I could not get them in town. Otherwise, doubled the recipe and made as directed. Garnished with the green onions, a drizzle of sesame oil, a swirl of Sriracha and a sprinkling of sesame seeds. This will be a wonderful addition to my summer recipes. Thank you for sharing Teresa! Made for Billboard Recipe Tag.

review by:
(15 Feb 2022)