We liked this but agree that the shrimp are wasted. I'd put in tofu next time for the protein hit without changing the flavor. This was better the day it was made (I served it slightly warm) than as leftovers. I'm planning to make this again, for an upcoming potluck at work.
Soba and Slaw Salad with Peanut Dressing
Total time: 40 minutes. Look for soba noodles, rice vinegar, chile paste, and soy sauce in the specialty-foods aisle of your supermarket or in Asian markets. Use packaged slaw mix in place of the red cabbage and carrot if you're in a hurry. Try this recipe with coarsely chopped rotisserie chicken instead of shrimp.
More From Cooking Light
- Calories: 393
- Calories from fat: 30%
- Fat: 12.9g
- Saturated fat: 1.8g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 3.5g
- Protein: 24.6g
- Carbohydrate: 47.7g
- Fiber: 4.7g
- Cholesterol: 111mg
- Iron: 5.5mg
- Sodium: 753mg
- Calcium: 127mg
- 6 ounces uncooked soba (buckwheat) noodles, broken in half
- 6 cups shredded red cabbage
- 2 cups grated carrot
- 3/4 cup thinly sliced green onions, divided
- 1/2 pound coarsely chopped cooked shrimp
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon canola oil
- 2 1/2 tablespoons creamy peanut butter
- 2 teaspoons Thai chile paste with garlic
- 2 tablespoons chopped dry-roasted peanuts
- Cook noodles according to package directions, omitting salt and fat. Drain; rinse with cold water.
- Combine noodles, shredded cabbage, carrot, 1/2 cup green onions, and shrimp in a large bowl.
- Combine soy sauce and next 4 ingredients (through chile paste) in a small bowl; stir with a whisk until blended. Add soy sauce mixture to noodle mixture, tossing gently to coat. Sprinkle with remaining 1/4 cup green onions and peanuts.
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