Soba Noodle Salad with Shrimp
A cold soba noodle salad with tender shrimp, crisp vegetables, and a creamy sesame dressing that coats every bite. It’s easy to make ahead and works well for lunches or simple meals.
Servings: 6 servings
Ingredients
Creamy Sesame Dressing
- 5 tablespoons mayonnaise
- 5 tablespoons tahini
- 4 tablespoon honey
- 3 tablespoons soy sauce
- 3 tablespoon rice vinegar
- 1 tablespoon sesame oil
- ¼ teaspoon ground black pepper
For the salad:
- 9 ounces soba noodles
- 1 tablespoon olive oil
- 1 pound large shrimp peeled and deveined
- 1 ½ cups shredded cabbage or coleslaw mix
- 2 large carrots julienned
- 1 red bell pepper thinly sliced
- 3 green onions sliced
- ¼ cup chopped cilantro
- ¼ cup salted dry-roasted peanuts or cashews, chopped
Instructions
- Make the dressing. Whisk everything together until smooth. If it’s too thick, add a teaspoon or two of water until it loosens up to a pourable consistency.
- Cook the soba noodles. Bring a pot of water to a boil and cook the soba noodles according to the package instructions. Drain and rinse under cold water to stop the cooking and remove excess starch. Toss in 1 tablespoon of olive oil and set aside.
- Poach the shrimp. Bring a pot of water to a gentle simmer (not a rolling boil). Add a pinch of salt. Add the shrimp and cook for 2 to 3 minutes, just until they turn pink and opaque.
- Drain immediately and transfer to a bowl of cold water or an ice bath to stop the cooking. Once cooled, drain and pat dry.
- Assemble the salad. In a large bowl, combine the soba noodles, cabbage, carrots, bell pepper, green onions, and cilantro. Add the shrimp and pour the dressing over the top. Toss until everything is evenly coated. Top with chopped nuts. Serve chilled or at room temperature.
Notes
Rinse the noodles well: It removes excess starch and keeps the soba noodles from turning sticky or clumping together.
Watch the shrimp closely: Shrimp cook fast. As soon as they turn pink and opaque, pull them out to avoid a rubbery texture.
Make it ahead: This salad holds up well in the fridge for several hours. If you’re making it ahead, wait to add the nuts until just before serving so they stay crunchy.
About the cabbage: Coleslaw mix works great in place of shredded cabbage and saves a little prep time.
Adjust to taste: If you like it a little sharper, add a splash more rice vinegar. If you want it sweeter, a drizzle of honey does the trick.
Nutrition
Serving: 1 serving | Calories: 496kcal | Carbohydrates: 53g | Protein: 22g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 1392mg | Potassium: 484mg | Fiber: 3g | Sugar: 14g | Vitamin A: 4292IU | Vitamin C: 35mg | Calcium: 104mg | Iron: 3mg
