Miso Shrimp Crunch Salad
21 min448 kcal each
Miso-glazed grilled shrimp over a crunchy cabbage, carrot, edamame and pepper slaw in a sesame-ginger dressing, with toasted almonds. A salad that eats like a main.
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Plan this recipeIngredients
for 3 servings- Rice vinegar4 tbsp
- Low-sodium soy sauce2 tbsp
- Sesame oil2 tbsp
- Lime juice2 tbsp
- Fresh ginger2 tsp
- Garlic2 clove
- Honey2 tsp
- Dijon mustard1 tsp
- Raw shrimp, peeled567 g
- White miso2 tbsp
- Sesame seeds1 tsp
- White cabbage140 g
- Red cabbage140 g
- Carrots110 g
- Edamame, shelled155 g
- Red bell pepper1 piece
- Spring onions4 piece
- Fresh coriander4 g
- Almonds, sliced30 g
Method
Prep 15 min · cook 6 min- Whisk the rice vinegar, soy sauce, sesame oil, lime juice, ginger, garlic, honey and mustard.
- Whisk 60 ml of the dressing with the miso, toss the shrimp in it and leave to marinate for at least 10 minutes.
- Toss the shredded cabbages, carrots, edamame, sliced pepper, half the spring onion and the coriander with the rest of the dressing.
- Grill the shrimp on a medium-hot grill pan for 2–3 minutes a side until pink and just cooked; sprinkle with sesame seeds.
- Divide the slaw among plates and top with the shrimp, remaining spring onion and almonds.
- The slaw keeps 3 days and the cooked shrimp 2 days in the fridge; eat cold or warm the shrimp for 30 seconds.
Nutrition
per servingCal
448
Protein
39g
Carbs
31g
Fat
20g
Of 14g of sugar per serving, 3.8g is added sugar.
Of 20g of fat per serving, 2.7g is saturated.
