Cantonese Shrimp Salad Bowl
Light, fresh and full of crunchy goodness, this salad is a winner!
Servings: 4 Servings
Ingredients
Cantonese Salad Dressing
- 1/4 Cup olive oil
- 1/3 Cup Rice Vinegar
- 1/3 Cup Hoisin Sauce
- 2 Tbsp Honey warm it before adding to the dressing so it will blend.
- 1-1/2 Tbsp reduced sodium Soy Sauce
- 1 Tsp dried ground Ginger
- 1/2 Tsp Garlic Powder
Cantonese Shrimp Salad
- 2 heads Romaine Lettuce Hearts chopped
- 1 can Baby Corn Ears each ear sliced into 4 pieces
- 1/2 Red Bell Pepper julienned
- 12-14 pods Edamame cooked and shelled, discard shells
- 1 can Sliced Water Chestnuts rough chop
- 8 Green Onions sliced, white part only
- 1 Carrot shredded
- 1 4 oz bag Alfalfa Sprouts
- 1 bag Chow Mein Noodles
- 20 large Shrimp cooked and peeled
Instructions
Cantonese Salad Dressing
- Place all the ingredients in a jar with a lid and shake it up until well blended. Set aside.
Cantonese Shrimp Salad
- In each of 4 large bowls, layer the chopped Lettuce, followed by the Baby Corn and the julienned Red Pepper.
- Cook the Edamame per package directions, cool, shell and discard the pods.
- Layer the Edamame and the Water Chestnuts over the salad.
- Layer the sliced Green Onion, the Alfalfa Sprouts and top with a small mound of shredded Carrot.
- Sprinkle the Chow Mein Noodles evenly over the tops of the salads.
- Top each salad with 5 large Shrimp. Let each person add the salad dressing to their liking. That's it friends! This was such a fabulous treat that I will be making over and over again. We love Shrimp but I think using cooked diced Chicken would also be delicious.
- Thanks for stopping by today. I truly enjoy sharing my life and recipes with you all. Today I wish for you a Springtime of warm air, soft rain, and lovely flowers to brighten your hearts. Journey On! Hugs and much love from me. Karen, TJG
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