Spring is right around the corner and our palettes are gearing up for the season's fresh flavors and ingredients. Chef Uno shows Oliver Tull how to throw together a delicious Asian-Inspired Chilled Noodle Salad with Grilled Shrimp. Store it in a mason jar and your healthy and delicious meal is good to take with you on the go!
Orange Vinaigrette Ingredients:
1 cup olive oil
1/2 cup soy sauce
1/2 cup orange juice
2 tablespoon honey
1 tablespoon garlic (zested)
1 tablespoon ginger (zested)
1 tablespoon orange zest
2 tablespoon cilantro (chopped)
2 tablespoon green onion (tops, sliced)
2 teaspoon ground pepper
1 mason jar (32 ounce jar)
Place all ingredients in a 32 ounce mason jar and shake until well mixed. Set aside until ready to use.
Chilled Asian Shrimp Salad Ingredients:
1 pound cooked linguine tossed in sesame oil
1 cup shredded carrots
1 cup shredded purple cabbage
1 cup shredded Napa cabbage
4 cups baby arugula
1/2 cup radish coins
1 cup cucumber (1/2" cubes)
1 cup roasted beets (1/2" cubes)
2 cups orange segments
1 cup alfalfa sprouts
1 pound shrimp (21/25)
1 tablespoon white sesame seeds
1/2 cup pistachio
4 mason jars (32 ounce size)
Marinade shrimp with 1 cup of orange vinaigrette for 10-15 minutes and grill for 2-3 minutes on each side. Set aside until ready to use.
In a large mixing bowl add cooked noodles, carrot, purple cabbage and Napa cabbage.
To assemble salad, layer the following ingredients: 1/2 cup orange vinaigrette, 1 cup noodle mixture, 1/2 arugula, 1/4 cup beets, 10 radish coins, 1/4 cup cucumber, 1/4 cup roasted beets, 1/4 cup orange segments, 5-6 grilled shrimp, 1/4 cup sprouts, 1 teaspoon sesame seeds and 1 tablespoon pistachio nuts.