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Salad with Peking cabbage and shrimp

Napa Cabbage and Shrimp Salad

A bright, exotic salad for weeknights and holidays. Here's another interesting salad with napa cabbage and shrimp, but with a completely different dressing. This dressing isn't just for salad — it's also great spooned over whole or wedged baked potatoes, and it goes well with fish dishes too.

Maria

Recipe author

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Composition / ingredients

Servings:

Napa cabbage

400

Shrimp

300

Pineapple (canned)

300

Pomegranate (seeds)

100

Salt

Sour cream

Olive oil

Whole-grain mustard

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 6 g

Fats 21 % 3 g

Carbohydrates 36 % 5 g

72 kcal

GI: 40 / 60 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make napa cabbage and shrimp salad? Gather the ingredients.
Step 2:

Break the pomegranate apart into seeds.
Step 3:

Lift the pineapple out of the syrup, squeeze it lightly, and cut it into small pieces. Mine was already cut into chunks.
Step 4:

Cover the shrimp with water, add salt, bring to a boil, and cook for about 2 minutes. Drain the shrimp in a colander.
Step 5:

Cut the napa cabbage into small pieces.
Step 6:

The dressing.
Step 7:

Combine the sour cream, lemon juice, olive oil, and mustard.
Step 8:

Stir. You can also whip the sauce with a blender for a smoother, airier texture, but I wanted to keep the mustard seeds whole.
Step 9:

In a salad bowl, combine the napa cabbage, shrimp, pineapple, and pomegranate seeds.
Step 10:

Pour the dressing over the salad and toss gently. Chill the salad in the fridge for 10–15 minutes, then serve.

You can replace the sour cream with plain, unsweetened yogurt.
The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).