Miso Shrimp Salad
 
 
Serves: 4-6
Ingredients
Dressing:
  • ¼ cup white miso
  • 3 tbsp rice wine vinegar
  • 2 tbsp sugar
  • ½ tbsp mayo
  • ½ teaspoon kosher salt
  • Pinch ground black pepper
  • 2 tbsp cold water
  • ¼ cup plus 2 tbsp grapeseed oil or canola oil
Salad:
  • 1 pound large shrimp, peeled and deveined
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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/