This shrimp and noodle salad is light, easy and delicious!
When you are a family of two and you sign up for a full box from your CSA, you have a lot of vegetables to eat in one week! I have all of my cookbooks (all 300+ of them) and my magazines that I subscribe to on Eat Your Books. During CSA season, I try typing in two or sometimes three ingredients to see how many veggies can I use up in one recipe. This time I was trying to use up some Napa Cabbage and Snow Peas, which I knew would go together. I knew that I could use the napa cabbage in Pork with Napa Cabbage and Chiles, Salmon with Braised Napa Cabbage, or Thai Pickled Cabbage. I also had some already favorite ways to use snow peas: Chile Chicken with Snow Peas Salad and Ginger Beef Patties with Lime Noodles Salad.
But I was looking for a way to use up the two together and I found the perfect way in this Shrimp and Noodle Salad with Asian Vinaigrette Dressing from Cooking Light. This was so good! We had leftovers the next day for lunch and because the cabbage doesn't get as soggy as lettuce would, it was still good.
Shrimp and Noodle Salad with Asian Vinaigrette Dressing
Ingredients
Asian Vinaigrette Dressing
- 3 tablespoons lime juice
- 1 ½ teaspoons fish sauce
- 1 ½ tablespoons creamy peanut butter
- 2 teaspoons sugar
- 2 teaspoons fresh ginger peeled, grated
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons dark sesame oil
- 2 garlic cloves minced
Salad
- 2 ounces dried rice noodles
- 4 cups napa cabbage thinly sliced
- ¾ pound large shrimp cooked
- 1 cup snow peas trimmed and cut diagonally in half
- 3 cups fresh bean sprouts
- 3 tablespoons green onions thinly sliced
- ¼ cup cilantro chopped, fresh
Instructions
- Cook the noodles per package directions. If you are using uncooked shrimp, you can add it to the pot during the last 3 minutes of cooking. Drain.
- While the noodles are cooking, combine the dressing ingredients in a lidded mason jar and shake to emulsify.
- Place the noodles, shrimp, napa cabbage, snow peas and bean sprouts in a large bowl. Pour the dressing over and toss to combine. Serve with thinly sliced green onions and cilantro if desired.
Nutrition
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Emily @ Life on Food says
CSAs can be an ingredient challenge sometimes. But look at this recipe. A winner for sure. Makes it all worth it.
Catherine says
Dear Pam, my family would love this dish. It sounds light and delicious. Perfect for summer nights. xo, Catherine
swathi says
Thanks for sharing with Hearth and soul blog hop, pinning, and tweeting.
Lou Lou Girls says
Oh Yum! I get so excited each week to see what you have been working on because it’s always AMAZING! Thank you for sharing this with us. Pinned and tweeted. I hope to see you on Monday at 7 pm, so we can party!!!! Lou Lou Girls
Ann says
A simple but delicious meal
Liz says
Yum - thank you.
Kayte says
I do this with my baskets as well and we have been having Asian Chicken Salad weekly as I love it. 🙂 Your recipe looks great as well, I will give it a try next week.
BTW, the A Kitchen in Paris by Mimi Thorisson book you reviewed is being used in a new blog along group that just started this past weekend called Weekends in a French Kitchen and I signed up to participate. I had checked the book out of the library on your recommendation and enjoyed looking through it (okay, reading it like I do all cookbooks like they are regular books) and am looking forward to cooking in the group. Thanks for the suggestion on the book so I knew what it was! 🙂 Hope you are having a great summer. xo
Joanne says
Using up two CSA veggies in one recipe?! THat's just winning.