Chilled Veggie and Shrimp Noodle Salad

Quick and easy. Just toss shrimp and linguine together with broccoli, carrots, shitake mushrooms, fresh garlic and ginger! It’s the perfect all-in-one summer meal you can enjoy for lunch or dinner.

Chilled veggie and shrimp noodle salad wide enlarged

: Serves 10 (1 serving = 1 3/4 cup)

Ingredients

  • 1 pound linguine noodles cooked and chilled (don’t rinse)
  • 4 cups cooked cocktail shrimp, peeled, deveined, tailless and cut in half; or 14-ounce pack of cooked salad shrimp
  • 1 cup fresh scallions, sliced on the bias
  • 2 cups fresh broccoli florets
  • 1 cup fresh carrots, shredded
  • 2 cups fresh shitake mushrooms, chopped
  • 2 tablespoons sesame oil
  • 2 teaspoons chili oil
  • ½ cup rice wine vinegar
  • 2 tablespoons fresh garlic, chopped
  • 1 tablespoon fresh ginger, chopped
  • ¼ cup low-sodium soy sauce substitute (recipe below)
  • ¼ cup fresh lime juice (about 2 limes) and zest of 1 lime (1 tablespoon)
  • Low-Sodium Soy Sauce Substitute (makes 1 cup):
  • 4 teaspoons Better Than Bouillon® Chicken Base (low sodium)
  • 1 teaspoon reduced-sodium soy sauce
  • 4 teaspoons balsamic vinegar
  • 2 teaspoons dark molasses
  • ¼ teaspoon ground ginger
  • ¼ teaspoon white pepper
  • ¼ teaspoon garlic powder
  • 1½ cups water

Nutrition Per Serving

Calories 181 cal
Total Fat 5 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 84 mg
Sodium 481 mg
Carbohydrates 22 g
Protein 14 g
Phosphorus 199 mg
Potassium 354 mg
Dietary Fiber 2 g
Calcium 60 mg

Directions

  1. Combine ingredients for soy sauce substitute in small saucepan.
  2. Stir on medium heat. Allow to reduce and thicken slightly to about 1 cup. Store remainder in refrigerator.
  3. Then, mix first 6 ingredients together in large bowl and set aside.
  4. Blend remaining ingredients together in blender until well incorporated, about 1 minute.
  5. Pour dressing mixture over pasta mixture. Toss until well coated, then serve.