SHRIMP AND CABBAGE SALAD

SHRIMP AND CABBAGE SALAD image

Number Of Ingredients 14

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Salad:
1 pound frozen edamame
2 oranges
1 pound frozen fully cooked medium-size shrimp, thawed
1 medium-size head napa cabbage, trimmed and shredded (about 6 cups)
3 scallions, trimmed and thinly sliced
Dressing:
1/4 cup rice vinegar
1 tablespoon mandarin-style hoisin sauce
2 teaspoons sugar
2 teaspoons sesame oil
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/3 cup extra-virgin olive oil

Steps:

Salad: 1. Heat a medium-size pot of water to boiling. Add edamame and cook as per package directions, about 5 minutes. Drain, cool and shell beans from pods (you will have about 1-1/4 cups). 2. With a sharp knife, cut peel and white pith from oranges. Following membranes, cut out orange sections and place in a small bowl. Squeeze any extra juice from membranes into bowl, then discard membranes. 3. In a large bowl, combine edamame, orange sections, shrimp, cabbage and scallions. Prepare Dressing: 4. In small bowl, whisk together vinegar, hoisin, sugar, sesame oil, soy sauce and 1/4 teaspoon of the salt. While whisking, add oil in a thin stream. Add dressing to bowl; toss to combine. Season with remaining 1/4 teaspoon salt; serve.