Chilled Veggie and Shrimp Noodle Salad

1 min read

This is a healthy and delicious chilled dish, perfect for Lowcountry picnics or a family meal. 

Yield: Serves 10: 1 serving = 1-3/4 cup


Ingredients

Use fresh Farmer’s Market vegetables and local shrimp

1 pound linguini noodles cooked (don’t rinse) and chilled 

4 cups cooked shrimp, peeled, deveined, tailless 

1 cup scallions, sliced on angle

2 cups broccoli florets

1 cup shredded carrots

2 cups mushrooms (chantrelle or shitake)

2 tablespoons sesame oil

2 teaspoons chili oil

• cup rice wine vinegar

2 tablespoons chopped fresh garlic

1 tablespoon chopped fresh ginger

• cup low-sodium soy sauce or soy sauce substitute (recipe below) 

• 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 Bullion Reduced Sodium” paste

1 teaspoon reduced-sodium soy sauce

4 teaspoons balsamic vinegar

2 teaspoons dark molasses 

• teaspoon ground ginger

• teaspoon white pepper

• teaspoon garlic powder

1• cups water

Directions

Mix first 6 ingredients together in large bowl and set aside. Blend remaining ingredients together in blender until well incorporated – about 1 minute. Pour dressing mixture over pasta mixture and toss until well coated, then serve.

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