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Shrimp and Chinese cabbage salad. Cooking video
Chinese cabbage and shrimp are often found in salads. The first ingredient is responsible for the delicate taste and juiciness, and the second adds nutritional value and satiety to the dish. In addition, shrimp with Chinese cabbage goes well with many foods and sauces, allowing you to come up with a variety of salads.
Chinese cabbage and shrimp salad
Simple Shrimp and Chinese Cabbage Salad
This low-calorie salad is suitable for those on a diet. For 3-4 servings you will need: – shrimp – 300 g; – Chinese cabbage – ½ head of cabbage; – cucumbers – 1 pc.; – cherry tomatoes – 5 pcs.; – parsley – to taste; – olive oil – 2 tbsp. spoons; – lemon – 1/2 pc.; – ground black pepper and salt – to taste.
Boil water, salt and add shrimp to it. Bring to a boil, turn off heat, and drain. Once the shrimp have cooled to room temperature, peel them, separating the shell and head.
Wash the Chinese cabbage under running water, shake it thoroughly over the sink and dry it a little on a towel so that the water does not spoil the taste of the salad. Then cut it up and place it in a salad bowl.
Add peeled shrimp, sliced cucumbers, and halved cherry tomatoes to the cabbage. Season with salt and pepper and mix gently. Add parsley, drizzle with olive oil and squeeze out the juice of half a lemon.
It is better to season such a salad just before serving.
You can also add croutons to this dish, and replace olive oil with mayonnaise. Then you will have a Caesar salad with shrimps.
– Chinese cabbage – 350 g; – boiled and peeled shrimps – 350 g; – canned corn -50 g; – green beans – 150 g; – sesame oil – 4 tbsp. spoons; – red bell pepper – 1 pc.; – soy sauce – 2 tbsp. spoons; – fresh ginger – 1 tsp; – salt and black pepper to taste.
Boil the green beans in salted water for a few minutes. Then drain the boiling water, rinse with cold water, cool to room temperature and dry.
Wash the Chinese cabbage, dry and chop coarsely. Peel the red bell pepper from seeds and tail, cut into thin strips. Place the vegetables in a salad bowl along with the boiled shrimp, canned corn, and green beans.
In a bottle, combine sesame oil, finely grated fresh ginger and soy sauce. Screw the cap back on and shake the bottle well.
Pour the prepared dressing over the salad and season with salt and pepper to taste. Stir, chill a little in the refrigerator and serve.
Shrimp and pineapple salad
– boiled shrimp – 250 g; – Chinese cabbage – 200 g; – canned pineapple – 100 g; – hard cheese – 100 g; – mayonnaise – 200 g; – garlic – 1 clove.
Cut canned pineapple into small pieces and place in a salad bowl. Add boiled peeled shrimp and chopped chinensis.
Pass the garlic through a press and mix with mayonnaise. Add the dressing to the salad and stir everything. Sprinkle the salad with finely grated cheese, stir lightly again and serve.