Shrimp and Noodle Salad with Ginger Dressing

By barbaran

Instead of spending time shredding cabbage and carrots, Grace Parisi uses prepackaged coleslaw mix. She tosses it with noodles and shrimp, then adds a spicy, gingery dressing prepared with other easy-to-find supermarket ingredients, like bottled teriyaki sauce and chile-garlic sauce.

Ingredients

• 7 ounce(s) dried udon noodles or fettuccine, fettuccine broken in half
• 12 ounce(s) shredded coleslaw mix
• 2 scallions, white and green parts thinly sliced
• 1 cup(s) cilantro leaves
• 0.75 pound(s) cooked medium shrimp, halved lengthwise
• 0.25 cup(s) teriyaki sauce
• 2 tablespoon(s) finely grated fresh ginger
• 0.5 teaspoon(s) Chinese chile-garlic sauce
• 0.25 cup(s) plus 2 tablespoons vegetable oil
• Salt
• Lime wedges, for serving

Details

Servings 1
Cooking time 30mins
Adapted from delish.com

Preparation

Step 1

Maps & Directions

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Taste of Place

Instead of spending time shredding cabbage and carrots, Grace Parisi uses prepackaged coleslaw mix. She tosses it with noodles and shrimp, then adds a spicy, gingery dressing prepared with other easy-to-find supermarket ingredients, like bottled teriyaki sauce and chile-garlic sauce.

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shredded coleslaw mix

Directions

Bring a medium saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain and rinse under cold running water. Pat dry and transfer to a large bowl. Add the coleslaw mix, scallions, cilantro, and shrimp.

In a blender, combine the teriyaki sauce with the ginger and chile-garlic sauce and puree until smooth. With the machine on, slowly add the vegetable oil in a thin stream and puree until the dressing is emulsified. Season lightly with salt. Add the dressing to the bowl with the udon noodles and toss well. Serve the noodle salad with lime wedges on the side.