Category: Salads

Serves: 2

Ingredients

• 4 fresh or frozen sea scallops, or peeled and deveined large shrimp
• 2 ounces brown rice spaghetti or spaghetti squash
• 3 cups shredded Chinese cabbage (Nappa) and/or shredded romaine lettuce
• ½ cup coarsely shredded carrot
• ¼ cup quartered and thinly sliced red onion
• 2 tablespoons rice vinegar or white wine vinegar
• 1 tablespoon canola oil
• 1 tablespoon reduced-sodium soy sauce
• 1 ½ teaspoons honey
• ¼ teaspoon crushed red pepper
• 2 teaspoons canola oil
• 1 teaspoon sesame seeds

Directions

1. Thaw scallops or shrimp, if frozen. Rinse and pat dry with paper towels. Cut scallops in half and set aside.
2. Cook spaghetti according to package directions; drain. Rinse with cold water; drain again. In a medium bowl, combine pasta, cabbage, carrot, and red onion. Transfer to a serving bowl.
3. In a small bowl, whisk vinegar, 1 tablespoon oil, soy sauce, honey, and crushed red pepper. Set aside.
4. In a medium skillet, heat the 2 teaspoons oil over medium heat. Cook seafood for 3 to 4 minutes or until opaque, turning once to brown evenly. Place the seafood over the cabbage mixture. Drizzle dressing over all; sprinkle the salad with sesame seeds. Gently toss to coat.

Nutrition Facts

Calories 375, Fat 14g, Sat Fat 1g, Cholesterol 37mg, Sodium 514mg, Carbs 35g, Fiber 5g