4/6/2024
Shrimp & Cabbage Noodle Salad
This salad is delicious served warm or cold! The lightness of the dressing makes this a great spring salad for a brunch or light summer dinner.
We've taken ramen noodles, shrimp and cabbage combined together with a light peanut crunch dressing to create this salad. It is very loosely based off Pancit Canton, with many tweaks that we have taken to make it our own.
- 2 3oz packages ramen noodles (any flavor, we won't use the packets)
- 1 lb frozen shrimp, any size
- 3 cups shredded cabbage*
- 1/2 cup grated carrots*
- 1 6oz jar SauceUp Peanut Crunch Sauce
- 4 1/2 tbsp Tropical Tsunami soy sauce**
- 2 tbsp Kaffir Lime Ginger vinegar
- 1 tbsp lime juice
- 3/4 tsp fish sauce
- 1 tsp salt
To make the sauce, mix 1 jar SauceUp Peanut Crunch sauce, soy sauce, Kaffir Lime Ginger Vinegar, lime juice, fish sauce and salt. Whisk until combined and set aside until ready to use.
Cook ramen noodles according to package directions - toss with a little bit of sesame oil or olive oil and salt, set aside until ready to use.
Defrost shrimp, drizzle with olive oil and season with salt and pepper. Cook in a skillet over medium heat until cooked through. If using large shrimp, I chop it up into smaller pieces so it's more evenly distributed throughout the salad. However, it's up to you!
In a large bowl, combine ramen noodles, shrimp, cabbage, carrots and sauce mixture. Serve warm or refrigerate until ready to use!
*For the shredded cabbage and carrots, feel free to cut up your own but a very easy shortcut is to use a bag of coleslaw mix.
**can also substitute regular soy
Karen Detwiler
Apr 6, 2024, 11:46 PM