Shrimp and Noodle Salad with Ginger Dressing

Adapted from

7 oz dried udon noodles or fettuccine
12 oz shredded coleslaw mix
2 scallions, white and green parts, thinly sliced
1 cup cilantro leaves
3/4 lb medium cooked shrimp, halved lengthwise
1/4 cup teriyaki sauce
2 Tbsp fresh ginger, finely grated
1/2 tsp Chinese chile-garlic sauce
1/4 cup plus 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
Lime wedges, for serving

Bring a medium saucepan of salted water to a boil. Add noodles and cook until al dente. Drain and rinse under cold running water. Pat dry and transfer to a large bowl. Add the coleslaw mix, scallions, cilantro, and shrimp.

In a blender, combine the teriyaki sauce with the ginger and chile-garlic sauce, and purée until smooth. With the machine on, slowly add the olive oil in a thin stream and purée until the dressing is emulsified. Season lightly with salt. Add the dressing to the bowl with the noodles and toss well. Serve the noodle salad with lime wedges on the side.

Makes 4–6 servings
Prep Time: 30 Minutes

Allergy Warning: Contains shellfish and soy