Shrimp and Edamame Salad with Ginger Dressing

Shrimp and Edamame Salad with Ginger Dressing

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From: Diabetic Living Magazine

Ready in just 45 minutes, this salad is bursting with flavor and perfect for lunch or dinner.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 6 ounces fresh or frozen peeled, cooked, medium shrimp, halved lengthwise
  • ½ cup frozen sweet soybeans (edamame)
  • 2 ounces dried radiatore or rotini pasta (1 cup)
  • 3 cups shredded napa cabbage
  • 2 cups shredded romaine lettuce
  • 1 cup halved fresh strawberries
  • ¾ cup packaged fresh julienned carrots
  • ¾ cup fresh snow pea pods, trimmed, strings removed, and halved
  • 1 small yellow sweet pepper, cut into thin bite-sized strips
  • ¼ cup thinly sliced green onions (about 2 onions)
  • 3 tablespoons rice vinegar or cider vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon canola oil
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • ⅛ teaspoon crushed red pepper

Preparation

  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Cook edamame according to package directions; drain. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
  2. In a very large bowl combine cooked edamame, shrimp, pasta, cabbage, romaine, strawberries, carrots, pea pods, sweet pepper and green onions. Toss to combine.
  3. For dressing, in a screw-top jar combine vinegar, soy sauce, canola oil, garlic, ginger, sesame oil and crushed red pepper. Cover and shake well.
  4. Drizzle dressing over salad. Toss gently to coat.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 224 calories; 6 g fat(1 g sat); 5 g fiber; 25 g carbohydrates; 17 g protein; 80 mg cholesterol; 8 g sugars; 351 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2 vegetables, 1½ lean protein, 1 starch, ½ fat

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