Shrimp and Chinese cabbage salad
Description
The recipe won't take much time. I'm a big fan of shrimp and eat them in any form—boiled, fried, in salads. A long time ago, I tried a salad with Chinese cabbage and shrimp in a café and, as always, decided to recreate it at home. The homemade version turned out surprisingly tasty and quite filling. Originally, the salad was dressed with mayonnaise, but I replaced it with a sauce, and my girlfriend really appreciated it—enjoy it in large quantities with no extra calories. Serve at the table.
Instructions
- 1
Step 1
For the salad, we need shrimp, and to ensure they have time to cool by the time the salad is served, we'll boil them first. Add the shrimp to boiling water and cook for just 3-4 minutes.
- 2
Step 2
We also need to boil the quail eggs. After boiling, cook for about 5 minutes.
- 3
Step 3
Let's make the sauce — mix the juice of half a lemon, olive oil, and salad seasoning; stir well. You can use spices to your taste. I had salad seasoning on hand, so I didn't bother and just used that. It contains basil, dill, garlic, and paprika.
- 4
Step 4
I use part of the cucumber for decoration and part for the salad. Using a regular vegetable peeler, I cut thin strips from the cucumber skin. Six to seven strips are enough for two servings of salad.
- 5
Step 5
I cut the remaining cucumber into small cubes for the salad.
- 6
Step 6
Shred the Chinese cabbage.
- 7
Step 7
In a bowl, mix cucumber, Chinese cabbage, shrimp, and I added some fresh dill. Pour with sauce and mix.
- 8
Step 8
I decorate the plate with cucumber strips, place the salad on it, and top with halved eggs.