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Soba Salad with Shrimp & Cabbage 1–6
P r e p 1 0 m i n
C o o k 1 0 m i n
Ser ves 4
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 into the noodles.
1 lb frozen peeled and deveined shrimp, thawed 6 oz soba noodles 3 tbsp rice vinegar 1 tbsp toasted sesame oil 1 tsp sriracha ½ tsp salt 1 medium garlic clove, grated 2 cups very thinly sliced green cabbage ⅔ cup thinly sliced scallions 1 large carrot, shredded
TEST KITCHEN TIP
1. Fill a medium Dutch oven with water and bring to a boil. Add the shrimp and 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. Per serving (1¾ cups) 282 Cal, 6 g Total Fat, 1 g Sat Fat, 936 mg Sod, 39 g Total Carb, 4 g Sugar, 4 g Fib, 22 g Prot.
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.
Easy Ever yday Cooking
53
