Crunchy Cabbage Salad with Miso-Peanut Shrimp
This colorful salad has plenty of crunch and flavor to fill you up and keep you satisfied! You're going to love these easy oven-baked shrimp coated in a miso-peanut dressing.
Servings 4 servings
Calories 499kcal
Equipment
- large sheet pan
- aluminum foil, parchment paper, or non-stick cooking spray
- large salad bowl
- salad tongs
Ingredients
- 1 bag spinach 5 oz bag
- 1 cup green cabbage shredded
- 1 cup red cabbage shredded
- 3 green onions thinly sliced
- 1/2 cup cilantro roughly chopped
- 1 lb shrimp large, peeled and deveined
- 1 large avocado
- 1/2 cup wonton strips
- 1/4 cup roasted peanuts roughly chopped or crushed
For the Miso-Peanut Sauce
- 1/3 cup creamy peanut butter
- 1/3 cup neutral oil such as canola or soybean (vegetable) oil
- 1 1/2 tbsp white miso paste
- 1 lime juiced, or about 1.5 oz
- 3 cloves garlic minced
- 1/2 tbsp low sodium soy sauce
- 1-2 tsp red pepper flakes or to taste
Instructions
- Preheat the oven to 400 degrees F. Thaw the shrimp if cooking from frozen, then pat dry. Line a baking sheet with foil or parchment paper, or spray lightly with nonstick cooking spray.
- Mix all ingredients for the miso-peanut dressing in a small bowl or measuring cup. Divide in half, and pour one portion over the shrimp. Toss to combine until evenly coated.
- Arrange the shrimp in a single layer and bake for 10-12 minutes, or until golden brown and firm. For more browning, adjust the oven to broil on HIGH for the last two minutes of baking.
- Meanwhile, mix the red and green cabbage, spinach, green onions, and cilantro in a large mixing bowl. Drizzle some of the remaining half of the miso-peanut sauce over the top and toss to combine. Add more dressing per your taste preferences.
- Once the shrimp are fully cooked, remove from the oven and allow to cool slightly. Build the salads by plating the dressed salad onto serving dishes, then topping with the miso-peanut shrimp, sliced or diced avocado, wonton strips, and peanuts. Serve and enjoy!
Notes
Option to sweeten the miso-peanut sauce by adding 1-2 teaspoons of white, granulated sugar and mixing well.
If prepping for meal prep, leave salad ingredients undressed and store separately from cooked shrimp. Eat within three days for best results.
Nutrition
Serving: 1serving | Calories: 499kcal | Carbohydrates: 23g | Protein: 27g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 1051mg | Potassium: 1102mg | Fiber: 9g | Sugar: 5g | Vitamin A: 7586IU | Vitamin C: 52mg | Calcium: 196mg | Iron: 4mg