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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.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- Thaw shrimp, if frozen. Cook edamame according to package directions; drain. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
- In a very large bowl combine cooked edamame, shrimp, pasta, cabbage, romaine, strawberries, carrots, pea pods, sweet pepper and green onions. Toss to combine.
- 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.
- Drizzle dressing over salad. Toss gently to coat.
- 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: 1½
- Exchanges: 2 vegetables, 1½ lean protein, 1 starch, ½ fat
