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Miso Shrimp Salad
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1/4 cup seasoned rice wine vinegar

2 tablespoons vegetable or canola oil

1 tablespoon sugar

1 tablespoon white miso paste


4 cups shredded Napa cabbage

1 cup finely chopped red cabbage

1/2 cup pre-cut matchstick carrots

1/2 cup fresh snow peas, tips and stems removed, sliced

1/4 cup chopped green onions

Wonton Chips

2 tablespoons Land O Lakes® Butter

8 wonton wrappers


2 tablespoons Land O Lakes® Butter

2 teaspoons white miso paste

8 ounces raw medium shrimp, thawed, peeled, deveined, tails removed

How to make

  1. STEP 1

    Combine all dressing ingredients with whisk in bowl; mix well. Set aside.

  2. STEP 2

    Place all salad ingredients into another bowl; toss. Set aside.

  3. STEP 3

    Melt 1 tablespoon butter in 10-inch skillet over medium-low heat until sizzling. Add 4 wonton wrappers; cook, turning once, 4-6 minutes or until golden brown on both sides. Wipe out skillet with paper towel; repeat with 1 tablespoon butter and remaining wontons. Wipe out skillet.

  4. STEP 4

    Combine 2 tablespoons butter and miso paste in same skillet; cook over medium-low heat until butter is melted. (Mixture may look lumpy.) Add shrimp; cook, stirring occasionally, 4-6 minutes or until shrimp turn pink. Remove from heat.

  5. STEP 5

    Crumble wonton chips into salad bowl. Add desired amount of dressing; stir to coat. Top salad with shrimp. Serve immediately.

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