Soba salad with shrimp & cabbage
5
Points®
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
Instructions
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
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