Shrimp & Soba Salad With Ginger Vinaigrette

2
Servings
20m
Prep Time
5m
Cook Time
25m
Ready In

Recipe: #35518

August 23, 2020



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

Original recipe yields 2 servings
OK

Nutritional

  • 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.

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