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Chef Aaron McCargo, Jr.:

Chilled Veggie and Shrimp Noodle Salad

Yield: Serves 10: 1 serving = 1-3/4 cup

Ingredients

  • 1 pound linguini noodles cooked and chilled (don’t rinse)
  • 4 cups cooked cocktail shrimp, peeled, deveined, tailless and cut in half; or 14-ounce pack of cooked salad shrimp
  • 1 cup scallions, sliced on bias
  • 2 cups broccoli florets
  • 1 cup shredded carrots
  • 2 cups shitake mushrooms
  • 2 tablespoons sesame oil
  • 2 teaspoons chili oil
  • ½ cup rice wine vinegar
  • 2 tablespoons chopped fresh garlic
  • 1 tablespoon chopped fresh ginger
  • ¼ cup low-sodium soy sauce substitute (recipe below)
  • ¼ cup fresh lime juice (about 2 limes), and zest of 1 lime (1 tablespoon)

  Low-Sodium Soy Sauce Substitute (makes 1 cup)

  • 4 teaspoons “Better Than Bullion Reduced Sodium” paste
  • 1 teaspoon reduced-sodium soy sauce
  • 4 teaspoons balsamic vinegar
  • 2 teaspoons dark molasses
  • ¼ teaspoon ground ginger
  • ¼ teaspoon white pepper
  • ¼ teaspoon garlic powder
  • 1½ cups water

Combine ingredients for Soy Sauce Substitute in small sauce pan. Stir on medium heat. Allow to reduce and thicken slightly to about 1 cup. Store remainder in refrigerator.

Directions

Mix first 6 ingredients together in large bowl and set aside. Blend remaining ingredients together in blender until well incorporated – about 1 minute. Pour dressing mixture over pasta mixture and toss until well coated, then serve.
Nutrition Per Serving
Calories 181
Protein 14 g
Carbohydrate 22 g
Total Fat 5 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 84 mg
Potassium 354 mg
Phosphorus 199 mg
Sodium 481 mg
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