1 head napa cabbage , sliced length wise then thinly sliced crosswise.
½ small head read cabbage, cored and thinly sliced
2 medium carrots julienned or shredded
1 small daikion (about the size of a large potato) julienned, or shredded
1 English cucumber, deseeded and julienned
2 cups frozen shelled edamame, cooked according to package
¼ cup roughly chopped cilantro
6 scallions green onions, cut on a bias white and light green parts only
2 cups fried wonton strips, optional but highly recommended
Instructions
In a blender or food processor combine the miso, vinegar, sugar, mayo, salt and pepper. Blend until combined. Add the water and oil and blend until completely smooth. Place in a container and refrigerate until ready to use.
Bring a large pot of salted water to a boil over medium-high heat. Remove from heat and add shrimp. Cover and let sit for 4-5 minutes or until the shrimp turns pink. Remove from cooking liquid and pat dry. Once cool enough to handle, quarter each shrimp. Set aside.
In a large bowl, combine the napa and red cabbage, carrots, daikon, cucumber, edamame, cilantro, and scallions. Add only about 1/2 the dressing. Toss well to combine. This dressing is very thick and you have to be careful not to add too much. Taste the salad and add a little more at a time to suit your tastes. You will probably need at least ¾ of the dressing. I despise heavily dressed salad,s and I tend to dress my salad on the lighter side, so to each is own.
Transfer to a platter or bowls. Top with wonton strips and serve immediately.
Recipe by Cooks and Kid at https://cooksandkid.com/miso-shrimp-salad/