Miso Shrimp Salad

Name: Miso Shrimp Salad
Prep time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: Dressing; 1/4 cup seasoned rice wine vinegar; 2 tablespoons vegetable or canola oil; 1 tablespoon sugar; 1 tablespoon white miso paste; Salad; 4 cups shredded Napa cabbage; 1 cup finely chopped red cabbage; 1/2 cup pre-cut matchstick carrots; 1/2 cup fresh snow peas, tips and stems removed, sliced; 1/4 cup chopped green onions; Wonton Chips; 2 tablespoons Land O Lakes® Butter; 8 wonton wrappers; Shrimp; 2 tablespoons Land O Lakes® Butter; 2 teaspoons white miso paste; 8 ounces raw medium shrimp, thawed, peeled, deveined, tails removed

There is plenty of crunch in this fresh salad with an Asian twist.

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20 min

Prep Time

35 min

Total Time

servings

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Ingredients

Dressing

¹/₄ cup seasoned rice wine vinegar

2 tablespoons vegetable or canola oil

1 tablespoon sugar

1 tablespoon white miso paste

Salad

4 cups shredded Napa cabbage

1 cup finely chopped red cabbage

¹/₂ cup pre-cut matchstick carrots

¹/₂ cup fresh snow peas, tips and stems removed, sliced

¹/₄ cup chopped green onions

Wonton Chips

2 tablespoons Land O Lakes® Butter

8 wonton wrappers

Shrimp

2 tablespoons Land O Lakes® Butter

2 teaspoons white miso paste

8 ounces raw medium shrimp, thawed, peeled, deveined, tails removed

How to make

STEP 1

Combine all dressing ingredients with whisk in bowl; mix well. Set aside.
STEP 2

Place all salad ingredients into another bowl; toss. Set aside.
STEP 3

Melt 1 tablespoon butter in 10-inch skillet over medium-low heat until sizzling. Add 4 wonton wrappers; cook, turning once, 4-6 minutes or until golden brown on both sides. Wipe out skillet with paper towel; repeat with 1 tablespoon butter and remaining wontons. Wipe out skillet.
STEP 4

Combine 2 tablespoons butter and miso paste in same skillet; cook over medium-low heat until butter is melted. (Mixture may look lumpy.) Add shrimp; cook, stirring occasionally, 4-6 minutes or until shrimp turn pink. Remove from heat.
STEP 5

Crumble wonton chips into salad bowl. Add desired amount of dressing; stir to coat. Top salad with shrimp. Serve immediately.

470 Calories

32 Fat (g)

155 Cholesterol (mg)

1070 Sodium (mg)

28 Carbohydrates (g)

5 Dietary Fiber

17 Protein (g)

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