Miso Shrimp Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

¼ cup rice vinegar

2 tablespoons reduced-sodium soy sauce (or gluten-free tamari)

2 tablespoons sesame oil

2 tablespoons fresh lime juice

2 teaspoons grated fresh ginger (or ginger paste)

2 garlic cloves (minced)

2 teaspoons honey

1 teaspoon Dijon mustard

1 ¼ pounds jumbo shrimp (peeled and deveined (tails removed)

2 tablespoons white miso paste*

1 teaspoon black and white sesame seeds (for garnish)

2 cups shredded green cabbage

2 cups shredded purple cabbage

1 cup shredded carrots

1 cup frozen shelled edamame (thawed)

1 red bell pepper (thinly sliced)

4 scallions (thinly sliced and divided)

¼ cup chopped fresh cilantro

⅓ cup sliced roasted almonds

Directions

In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, lime juice, ginger, garlic, honey, and Dijon until smooth.

Transfer ¼ cup of the dressing to a mini blender or separate large bowl and whisk in the miso paste until smooth and combined. Add the shrimp and toss to coat. Let marinate while you prepare the salad, at least 10 minutes.

In a large bowl, combine the shredded cabbage, carrots, edamame, bell pepper, half of the scallions, and cilantro. Toss with the dressing.

Preheat a grill or grill pan to medium heat. If grilling outdoors, a grill basket is great. If using a grill pan, grill the shrimp for 2 to 3 minutes per side, until pink and just cooked through. Sprinkle with sesame seeds.

Divide the salad among four plates or shallow bowls and top with the grilled shrimp, remaining scallions and almonds.

Nutrition

• Serving Size: 1 ¾ cups salad, 4 ounces
• Calories: 344 kcal
• Total Fat: 15.5 g
• Saturated Fat: 2 g
• Cholesterol: 178.5 mg
• Sodium: 1467 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 7.5 g
• Total Sugars: 10 g
• Protein: 29.5 g