Shrimp and Cabbage Salad

Chunks of oranges add a citrus touch to this salad that combines edamame, shrimp, and cabbage drizzled with a sweet and savory Asian-flavored dressing.

Shrimp and Cabbage Salad
Servings: 6 Prep 10 mins Cook 5 mins


  • 1 pound frozen edamame
  • 2 oranges
  • 1 pound frozen fully cooked medium-size shrimp, thawed
  • 1 medium-size head napa cabbage, trimmed and shredded (about 6 cups)
  • 3 scallions, trimmed and thinly sliced
  • 1/4 cup rice vinegar
  • 1 tablespoon mandarin-style hoisin sauce
  • 2 teaspoons sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon salt
  • 1/3 cup extra-virgin olive oil

Make It


1. Heat a medium-size pot of water to boiling. Add edamame and cook as per package directions, about 5 minutes. Drain, cool and shell beans from pods (you will have about 1-1/4 cups).

2. With a sharp knife, cut peel and white pith from oranges. Following membranes, cut out orange sections and place in a small bowl. Squeeze any extra juice from membranes into bowl, then discard membranes.

3. In a large bowl, combine edamame, orange sections, shrimp, cabbage and scallions.

Prepare Dressing:

4. In small bowl, whisk together vinegar, hoisin, sugar, sesame oil, soy sauce and 1/4 teaspoon of the salt. While whisking, add oil in a thin stream. Add dressing to bowl; toss to combine. Season with remaining 1/4 teaspoon salt; serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 303, Fat, total (g): 17, chol. (mg): 153, sat. fat (g): 2, carb. (g): 14, fiber (g): 3, pro. (g): 24, sodium (mg): 584, Percent Daily Values are based on a 2,000 calorie diet.