Photo of Soba salad with shrimp & cabbage by WW

Soba salad with shrimp & cabbage

Total Time
25 min
10 min
15 min
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.


Uncooked shrimp

1 pound(s), thawed, peeled, and deveined

Uncooked soba noodles (100% buckwheat)

6 oz

Rice vinegar

3 tbsp(s)

Toasted sesame oil

1 tbsp(s)

Sriracha chili sauce

1 tsp(s)

Kosher salt

½ tsp(s)

Garlic clove(s)

1 clove(s), large, grated

Uncooked green cabbage

2 cup(s), very thinly sliced

Uncooked scallion(s)

cup(s), thinly sliced

Uncooked carrot(s)

1 large, shredded


  1. Fill a medium Dutch oven with water and bring to a boil. Add the shrimp; cook until just cooked through, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to a colander and rinse with cold water. Set the shrimp aside.
  2. Add the noodles to the boiling water and cook according to the package directions, being careful not to overcook. Drain the noodles and rinse with cold water.
  3. Meanwhile, in a large bowl, whisk the vinegar, oil, sriracha, salt, and garlic. Add the noodles, shrimp, cabbage, scallions, and carrot and toss gently to coat.
  4. Serving size: 2 cups