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Shrimp Mango Noodle Salad in a Jar Recipe
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Shrimp Mango Noodle Salad in a Jar Recipe
Ingredients
Substitution
Note
- Sauce
- 2 tablespoons nut butter (cashew, almond or peanut)
- 4 tablespoons white miso paste
- substitute: low sodium tamari or soy sauce
- 2 tablespoons avocado oil (or another neutral flavored oil)
- 1/2 tablespoon maple syrup or agave (or add more to your desired liking)
- juice from 1/2 lime (or more to taste)
- 4 tablespoons warm or room temp water
- 1 tablespoon white vinegar
- low sodium soy sauce to taste (optional)
- Salad
- 3oz uncooked rice noodles
- 3 cups finely shredded (red) cabbage
- 1 1/2 cups sugar snap peas
- 1 large red bell pepper, diced
- 1 large mango (about 3/4 cup), diced
- 1lb raw jumbo shrimp, peeled and deveined
- Plant swap: chickpeas or sauteed portobello (or shiitake) mushrooms
- 1 teaspoon cracked pepper
Utensils
- 32oz (or 750 – 825ml) jar – I highly recommend using a wide mouth jar.
Steps
Step 1
Whisk together the ingredients for the sauce and set aside.
Note: I recommend using warm water to make the sauce because it will make mixing the nut butter much easier.
Cook noodles according to the instructions provided on the package, drain and set aside. If you do not have any instructions and need help, just bring a pot of water to a boil and add the noodles. Rice noodles cook pretty quickly so they should be soft and ready to enjoy in 3 – 5 minutes.
Step 2
Set a nonstick skillet on medium high heat. Once hot, spray with oil then add the shrimp. Sprinkle fresh cracked pepper on the shrimp as it cooks. Cook for about 6 – 8 minutes OR until the shrimp is plump and cooked through. Set aside on a plate to cool down.
Step 3
In 3 large jars, evenly divide the sauce among the jars. Then top with noodles, cabbage, sugar snap peas, bell pepper, mango and shrimp. Store in the fridge for 3 – 4 days.
Step 4
When ready to eat, set the jar on the counter for 10 minutes in case the dressing has become too thick. Then flip the jar upside down and vigorously shake the jar to disperse the sauce throughout. Unscrew the top and either pour the contents into a bowl/plate, or just eat straight from the jar.
NOTE: if you are doing this for meal prep, store the sauce in a separate container if you are not eating right away. Otherwise, the noodles will expand in the sauce and become mushy. THANK YOU to all those who tried the recipe and reported this back!
Want more Dairy Free recipes?
Vegan Ranch Dressing Recipe
Healthy Beef Stroganoff Recipe
Shrimp Mango Noodle Salad in a Jar Recipe
Kevin Curry
INGREDIENTS
- Sauce
- 2 tablespoons nut butter (cashew, almond or peanut)
- 4 tablespoons white miso paste
- substitute: low sodium tamari or soy sauce
- 2 tablespoons avocado oil (or another neutral flavored oil)
- 1/2 tablespoon maple syrup or agave (or add more to your desired liking)
- juice from 1/2 lime (or more to taste)
- 4 tablespoons warm or room temp water
- 1 tablespoon white vinegar
- low sodium soy sauce to taste (optional)
- Salad
- 3oz uncooked rice noodles
- 3 cups finely shredded (red) cabbage
- 1 1/2 cups sugar snap peas
- 1 large red bell pepper, diced
- 1 large mango (about 3/4 cup), diced
- 1lb raw jumbo shrimp, peeled and deveined
- Plant swap: chickpeas or sauteed portobello (or shiitake) mushrooms
- 1 teaspoon cracked pepper
Utensils
- 32oz (or 750 – 825ml) jar – I highly recommend using a wide mouth jar.
INSTRUCTIONS
-
Whisk together the ingredients for the sauce and set aside.
Note: I recommend using warm water to make the sauce because it will make mixing the nut butter much easier.
Cook noodles according to the instructions provided on the package, drain and set aside. If you do not have any instructions and need help, just bring a pot of water to a boil and add the noodles. Rice noodles cook pretty quickly so they should be soft and ready to enjoy in 3 – 5 minutes.
-
Set a nonstick skillet on medium high heat. Once hot, spray with oil then add the shrimp. Sprinkle fresh cracked pepper on the shrimp as it cooks. Cook for about 6 – 8 minutes OR until the shrimp is plump and cooked through. Set aside on a plate to cool down.
-
In 3 large jars, evenly divide the sauce among the jars. Then top with noodles, cabbage, sugar snap peas, bell pepper, mango and shrimp. Store in the fridge for 3 – 4 days.
-
When ready to eat, set the jar on the counter for 10 minutes in case the dressing has become too thick. Then flip the jar upside down and vigorously shake the jar to disperse the sauce throughout. Unscrew the top and either pour the contents into a bowl/plate, or just eat straight from the jar.
NOTE: if you are doing this for meal prep, store the sauce in a separate container if you are not eating right away. Otherwise, the noodles will expand in the sauce and become mushy. THANK YOU to all those who tried the recipe and reported this back!
Nutrition per serving
Reviews
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Jun 02 2023
Delicious! The sauce was awesome and everything combined well. We did sub lightly steamed / stir fried broccoli florets for the sugar snap peas, but otherwise followed the recipe.
Never thought about adding broccoli! good idea – thank you!
Feb 05 2024
I enjoy this dish, but storing it the way you did in the video causes my noodles to disolve in the sauce.
ah ok! that makes sense since the sauce causes the noodles to expand. I recommend keeping them separate and I will make note as well. thanks!