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Soba Salad with Shrimp & Cabbage

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

Toasted sesame oil

1 Tbsp

Sriracha chili sauce

1 tsp

Kosher salt

½ tsp

Garlic

1 clove(s), grated

Green cabbage

2 cup(s), shredded, very thinly sliced

Scallions

⅔ cup(s), chopped, 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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