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Soba and Cole Slaw Salad With Peanut Dressing

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“From Cooking Light. Hearty enough for a main dish, also makes a good packed lunch. Can also use rotisserie chicken instead of shrimp. I used leftover grilled Jalapeno and Basil-Glazed Chicken and thought this was best made the night before. Serving size is generous.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook noodles according to package directions, omitting salt and fat. Drain; rinse with cold water.
  2. Combine noodles, shredded cabbage, carrot, 1/2 c green onions, and shrimp in a large bowl.
  3. Combine soy sauce and next 4 ingredients in a small bowl, stir with whisk until blended. Add soy sauce mixture to noodle mixture, tossing gently to coat. Sprinkle with 1/4 c green onions and peanuts.

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