Ingredients
- 4 ounces dry soba noodles
- 1/2 cup edamame (frozen shelled)
- 4 ounce cabbage (purple)
- 1 carrot (large carrot, peeled and cut into 1/2 inch pieces)
- 1 tablespoon finely grated gingerroot (fresh)
- 2 tablespoons rice vinegar
- 1/2 tablespoon low-sodium soy sauce
- 1 teaspoon light brown sugar
- 2 tablespoons oil (canola oil)
- 8 ounces shrimp (cooked large peeled and deveined)
- 2 scallions, thinly sliced
How to Make
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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.
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Step 2: Meanwhile, using food processor fitted with thin slicing disk, thinly slice cabbage and transfer to bowl.
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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.
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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.
We hope you enjoy this recipe!
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