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Shrimp & Noodle Salad with Wasabi Dressing Recipe

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This recipe for Shrimp & Noodle Salad with Wasabi Dressing is from for the LOVE OF COOKING!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
1 lb. large shrimp, peeled and deveined
1 T. grated fresh gingerroot
2 cloves minced garlic
1 T. peanut oil

4 oz. wide rice noodles; cooked, drained and rinsed in cold water
2 tsp. sesame oil

2 c. shredded napa cabbage, butter lettuce, or romaine (or a combination of these)
½ c. thinly sliced radishes
1 large carrot, coarsely shredded or stripped with vegetable peeler into curls
¼ c. fresh basil leaves, tightly rolled and sliced thin


Garnish:
1 jalapeno pepper, thinly sliced (optional)
½ c. coarsely chopped honey-roasted cashews or peanuts

Dressing:
¼ c. soy sauce
¼ c. seasoned rice vinegar
2 tsp. sugar or honey
2 tsp. wasabi powder or paste
2 T. lime juice
1 tsp. finely shredded basil
2 T. peanut oil
2 tsp. sesame oil
Directions:
Directions:
Make the dressing and set aside.
In a medium skilled, cook shrimp, ginger root, and garlic in hot oil for 3 minutes or until shrimp are opaque; remove from heat and set aside.
Snip noodles with kitchen shears into 2 to 3 inch pieces; toss with sesame oil. Place equal portions of noodles in individual salad bowls. Arrange shrimp, cabbage or lettuce, and remaining vegetables over top. Sprinkle with nuts and sliced jalapenos and serve with wasabi dressing.
Personal Notes:
Personal Notes:
Best served at room temperature in wide shallow bowls with extra dressing on the side for dipping the shrimp. Tails may be left on the shrimp for easier eating with your fingers.

 

 

 

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