Buy Now → Ginger Miso Slaw with Edamame, Rice Noodles & Shrimp
Ingredients
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- 1/2 head red cabbage, thinly sliced
- 1/2 head savoy cabbage, thinly sliced
- 3 scallions, sliced
- 1 C. matchstick sliced carrots
- 1 red or yellow bell pepper, diced
- 1 C. cooked edamame (prepare according to package directions)
- 2 Tbls. sesame seeds
- 1/2 C. sliced almonds (or use peanuts if you want)
- 2 Tbls. each chopped mint and cilantro (optional)
- 1 C. cooked rice noodles (prepared according to package directions)
- 1 lb. shrimp, cleaned, shells removed (I left the tail for a “handle”)
- Drizzle of oil (about a tbls. – I used some vegetable oil and some sesame oil)
- salt & pepper, just a few shakes
For the dressing:
- 2 Tbls. white miso paste
- 2 Tbls. rice wine vinegar
- 1 Tbls. Shoyu soy sauce
- 1 Tbls. honey (or sugar)
- 1 Tbls. sesame oil
- 2 tsp. minced ginger paste (or fresh grated ginger)
- 2 tsp. mirin
- 1–2 tsp. garlic chili paste (or try Sriracha)
Instructions
- In small bowl, combine the dressing ingredients. Whisk well to combine, then set aside. (If you like a heavier dressed slaw/salad you might want to double ingredients to make sure you have enough)
- In large bowl, combine cabbage, green onions, carrots, bell pepper, and edamame, sesame seeds, nuts and herbs (if using). Toss well to combine.
- Add noodles to bowl with dressing and toss well (this helps them from sticking together). Then add noodles to slaw/salad and toss to combine well. I think clean hands work best for this task since the noodles are long and tend to easily clump together. Set aside in refrigerator while preparing the shrimp.
- Lightly toss shrimp with oil, salt & pepper, then grill on grill or cast iron grill pan (or you can roast them in the oven) until pink and slightly firm. This only takes a few minutes…don’t overcook the shrimp or they’ll get rubbery.
- Top each serving with some shrimp and enjoy!
Equipment
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