BEAUTY IN THE FRIDGE

Soba Noodle Salad With Shrimp and Ginger Vinaigrette

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soba noodle salad with shrimp

Mike Garten

Whether you’re packing a midday meal for the office or for a picnic at the park, the last thing you want is a soggy salad. This make-ahead recipe stays crunchy all day, right up until you drench it in ginger vinaigrette and enjoy.

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Yields: 2 servings

Total Time: 0 hours 20 mins

4 oz.

soba noodles

1/2 c.

frozen shelled edamame

4 oz.

purple cabbage

1

large carrot, peeled and cut into 1/2-inch pieces

1 tbsp.

finely grated fresh ginger

2 tbsp.

rice vinegar

1/2 tbsp.

reduced-sodium soy sauce

1 tsp.

light brown sugar

2 tbsp.

canola oil

8 oz.

cooked large peeled and deveined shrimp

2

scallions, thinly sliced

  1. Cook noodles per package directions, adding edamame during the last minute of cooking. Drain, run under cold water to cool, then transfer back to the pot.
  2. Meanwhile, using a food processor fitted with the thin slicing disk, thinly slice the cabbage and transfer to a bowl.
  3. Wipe out the food processor and put in the standard blade. Add carrot, ginger, vinegar, soy sauce, and sugar and pulse until finely chopped. With processor running, slowly add oil until fully incorporated. Divide between two tiny containers.
  4. Divide noodles and edamame, cabbage, shrimp and scallions between 2 larger containers. Pack with dressing and toss together just before eating.

NUTRITIONAL INFORMATION (per serving): About 555 calories, 18 g fat (1.5 g saturated), 42 g protein, 1,390 mg sodium, 62 g carbogydrates, 4 g fiber

Did you make this recipe? Comment below!

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