Chilled Ramen Noodle Salad with Shrimp & Crab
A nutrient-rich rainbow bowl of curly ramen noodles, crunchy seasonable vegetables, savory shrimp, and real jumbo lump crab! Served chilled, this dish screams summer, especially once topped with the creamy Gochujang dressing that ties the whole dish together with just a touch of spice.
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients per serving
1
Frozen Edamame
0.50 oz1
Little Gem Lettuce, Green
1.50 oz1
Shrimp (21/25, Tail-Off)
7.00 ea1
Lump Crab, Cleaned
1.50 oz1
Red Cherry Tomatoes
1.50 oz1
Mixed Greens
0.50 oz1
Red Cabbage
0.35 oz1
Crispy Fried Onions, Dried
0.20 oz1
Ramen Noodles
1.41 oz1
Green Cabbage
0.35 ozPreparation
1. Main Salad
Thaw and cook the edamame according to package instructions. Chop the little gem lettuce, red cabbage, and green cabbage into bite-sized pieces. Halve the cherry tomatoes. Set all prepared vegetables aside. In a pot of boiling water, cook the shrimp until they turn pink and opaque. Drain and let them cool. Chop the lump crab meat into smaller pieces if necessary. Cook the ramen noodles according to package instructions. Drain and rinse under cold water to cool.
2. Prepare the Dressing
In a blender, combine lemon juice, gochujang paste, rice wine mirin, Kewpie mayonnaise, sesame oil, plum extract, kosher salt, light soy sauce, granulated white sugar, and peeled garlic. Blend until smooth and creamy.
3. Assemble the Dish
When ready to eat, pour the creamy gochujang dressing over the salad and toss to coat evenly.
Nutritional facts
Protein
33g
Carbs
30g
Calories
30kcal
Fat
16g
Reviews
4.3
Based on 20 reviews
Good but need to stop putting in spring mix lettuce. I eat it the day I receive it and the spring mix has always gone bad.
09/22/26
Asian
