Soba salad with shrimp & cabbage
5
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Sweet and crunchy, this refreshing salad holds up well for 2 days in the fridge. Slice the cabbage as thinly as possible so that it melds with the noodles. Thaw frozen shrimp quickly by placing them in a colander and running cool water over them for a few minutes until soft. Drain and you’re good to go.
Ingredients
Uncooked shrimp
1 pound(s), thawed, peeled, and deveined
Uncooked soba noodles (100% buckwheat)
6 oz
Unseasoned rice vinegar
3 tbsp(s)
Toasted sesame oil
1 tbsp(s)
Sriracha chili sauce
1 tsp(s)
Kosher salt
½ tsp(s)
Garlic
1 clove(s), large, grated
Green cabbage
2 cup(s), very thinly sliced
Scallions
⅔ cup(s), thinly sliced
Carrots
1 large, shredded