Shrimp & Soba Salad With Ginger Vinaigrette
"This is out of the September 2020 Good Housekeeping magazine..."
Original is 2 servings
Ingredients
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 by Step Method
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
No special items needed.