We're only a month into summer and it's already a scorcher. When the heat is on, a piping hot meal just won't cut it. It calls for something cold yet satisfying, like this pasta salad. I like that it's a complete meal in a bowl: shrimp, vegetables, pasta, and greens. The soba noodles add a nutty, earthy flavor and it's tossed together with a flavorful Asian style dressing that contains only 3 teaspoons of oil. Perfect for a hot summer night.
- 9 oz soba noodles
- 16 oz uncooked shrimp in their shells (about 17)
- 2 cups baby spinach
- 2 cups cole slaw mix ( or thinly shredded cabbage and carrots)
- fresh cilantro
adapted from Plenty
- 1/2 cup rice vinegar
- 3 teaspoons sugar
- 2 garlic cloves, crushed
- 3 teaspoons sesame oil
- zest and juice of one lime ( or 2 if not juicy)
- 1/4 teaspoon red pepper flakes, optional
- pinch of salt
Salad - Bring a pot of water to boil. Add soba noodles and cook about 4 minutes until tender but not mushy. Drain and run under cold water to refresh. Poach or grill shrimp in their shells. Cool, peel and add to salad bowl. Add cole slaw mix, and baby spinach. Sprinkle with cilantro and prepare dressing.
Dressing - In a small saucepan gently warm the rice vinegar, sugar and salt just to dissolve the sugar. Off heat add pepper flakes, garlic, and sesame oil. When cool, add lime juice and zest. Toss with salad ingredients.
Serve at room temperature.
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