4 oz soba noodles

1/2 cup frozen shelled edamame

4 oz purple cabbage

1 large carrot, peeled and cut into 1/2-in pieces

1 tbsp finely grated fresh ginger

1/2 tbsp rice vinegar

1/2 tbsp reduced-sodium soy sauce

1 tsp light brown sugar

2 tbsp canola oil

8 oz cooked, large, peeled & deveined shrimp (or great grilled too)

2 scallions, thickly slices

Cook noodles per package directions, adding edamame during last minute of cooking. Drain, run under cold water to cool, then transfer back to pot.

Meanwhile, using a food processor fitted with thin slicing disk, thinly slice cabbage and transfer to bowl.

Wipe out food processor and put in standard blade. Add carrot, ginger, vinegar, soy sauce, and sugar and pulse until finely incorporated.

Add noodles and edamame, cabbage, shrimp and scallions to a large mixing bowl. Toss with dressing. Top with shrimp and enjoy!