Hot pepper sauce adds a spicy kick to this Asian-inspired salad of napa cabbage, pea pods, shrimp and baby corn.
What You Need
Original recipe yields 4 servings
6 cups shredded napa cabbage or romaine lettuce
2 cups (about 6 oz.) pea pods
1 can (15 oz.) baby corn, drained
1/2 lb. cleaned medium shrimp, cooked
1 red pepper, cut into thin strips
1/2 cup KRAFT Lite CATALINA Dressing
1 Tbsp. soy sauce
1/2 tsp. hot pepper sauce
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Let's Make It
Toss cabbage, pea pods, shrimp, red pepper and corn in large bowl.
Mix dressing, soy sauce and hot pepper sauce. Add to cabbage mixture; toss lightly.
Substitute 2 boneless skinless chicken breasts, cooked, cut into thin strips, for cooked shrimp.
Substitute 1 cup frozen whole kernel corn, thawed, for canned baby corn.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.