Crunchy Asian Salad with Shrimp and Scallops
Elevate your salad game with this vibrant Crunchy Asian Salad with Shrimp and Scallops, a dish that’s as nutritious as it is delicious. Packed with crisp Napa and red cabbage, fresh carrots, cucumbers, and bell peppers, this salad delivers a symphony of textures in every bite. Succulent shrimp and seared golden scallops add a touch of elegance and protein, while a zesty homemade dressing made with soy sauce, rice vinegar, sesame oil, and honey ties it all together with bold, tangy, and savory notes. Garnished with roasted peanuts and toasted sesame seeds, this refreshing dish is perfect for a light yet satisfying lunch or dinner. Plus, it’s quick to make, coming together in just 30 minutes, making it an ideal recipe for busy weeknights or entertaining guests.
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Recipe Information
Ingredients
- 12 pieces Shrimp, peeled and deveined
- 8 pieces Scallops, large
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cups Napa cabbage, shredded
- 1 cup Red cabbage, shredded
- 1 cup Carrots, julienned
- 1 medium Cucumber, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 2 stalks Green onions, thinly sliced
- 0.25 cup Cilantro, chopped
- 0.25 cup Roasted peanuts, chopped
- 2 teaspoons Sesame seeds, toasted
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 teaspoon Ginger, grated
- 1 clove Garlic, minced
Instructions
In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to make the dressing. Whisk well and set aside.
Season the shrimp and scallops with salt and black pepper on both sides.
Heat olive oil over medium-high heat in a large non-stick skillet. Add shrimp and sear for 2-3 minutes per side, until pink and cooked through. Remove and set aside.
In the same skillet, add scallops and sear for 2-3 minutes per side, until golden brown and cooked through. Set aside with the shrimp.
In a large mixing bowl, combine Napa cabbage, red cabbage, carrots, cucumber, red bell pepper, green onions, and cilantro.
Drizzle the prepared dressing over the vegetables and toss well to coat.
Divide the salad mixture among four plates or bowls. Top each plate with equal portions of shrimp and scallops.
Garnish with chopped roasted peanuts and toasted sesame seeds before serving.
Serve immediately and enjoy your crunchy Asian salad with shrimp and scallops!
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 5665 mg | 246% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 46.6 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3803 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
