Soba salad with shrimp & cabbage
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.
1 pound(s), thawed, peeled, and deveined
Uncooked soba noodles (100% buckwheat)
Toasted sesame oil
Sriracha chili sauce
1 clove(s), large, grated
Uncooked green cabbage
2 cup(s), very thinly sliced
⅔ cup(s), thinly sliced
1 large, shredded
- 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.
- 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.
- 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.
- Serving size: 2 cups