Enjoy all the deliciousness of a shrimp and pasta spring roll—without the hassle of rolling. All the good stuff is tossed on a bed of chopped napa cabbage.
What You Need
Original recipe yields 6 servings
1/2 cup KRAFT Asian Toasted Sesame Dressing, divided
1 lb. uncooked deveined peeled medium shrimp
2 Tbsp. lime juice
1 pkg. (3 oz.) ramen noodle soup mix (any flavor)
4 cups chopped napa cabbage
1/2 cup matchlike carrot sticks
1/2 cup thin red pepper strips
1/4 cup chopped PLANTERS Dry Roasted Peanuts
2 Tbsp. chopped fresh cilantro
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Let's Make It
Pour 1/4 cup dressing over shrimp in shallow dish; stir to evenly coat shrimp. Refrigerate 30 min. to marinate.
Meanwhile, mix remaining dressing and lime juice until blended. Remove and discard seasoning mix from soup mix. Cook noodles as directed on package; drain.
Drain shrimp; discard marinade. Add shrimp to large nonstick skillet; cook and stir on medium-high heat 5 min. or until shrimp turn pink.
Cover platter with cabbage; top with noodles, shrimp, carrots, peppers, nuts and cilantro. Drizzle with dressing mixture.
Add 1 tsp. hot pepper sauce to the 1/4 cup dressing used to marinate the shrimp.
Add 2 Tbsp. chopped fresh mint leaves to the prepared dressing mixture used to drizzle over salad.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/2 cups each
* 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.