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Shrimp salad tomatoes Peking cabbage

Shrimp, Tomato, and Napa Cabbage Salad

A tasty, original salad for any gathering! It's a very light salad of shrimp and napa cabbage.

I love this salad because there's nothing especially heavy in it, so you can eat it any day and in any amount. All the ingredients are easy to find — assuming, of course, your town has a decent grocery store.

Let me say a quick word about the shrimp. Buy them raw and frozen, not pre-cooked. If the shrimp were boiled before freezing, this salad won't have any real flavor.

nata

Recipe author

Composition / ingredients

Servings:

Eggs

Tomatoes

Napa cabbage

200

Shrimp

250

Parmesan

200

Dressing (for dressing)

160

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 13 g

Fats 40 % 10 g

Carbohydrates 8 % 2 g

124 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

The ingredients.
Step 2:

So, boil the shrimp for three minutes in lightly salted water, then peel them.
Step 3:

Make the cocktail sauce: mayonnaise, sour cream, ketchup, and lemon juice.
Step 4:

Shred the napa cabbage.
Step 5:

Halve the cherry tomatoes.
Step 6:

Peel the shrimp.
Step 7:

Hard-boil the eggs, peel them, and cut each into 4 pieces.
Step 8:

Grate the cheese on the fine side of a grater.
Step 9:

Mound the cabbage on a plate, top it with sauce, and arrange the cherry tomato halves around it.
Step 10:

Lay on the shrimp, drizzle with sauce, sprinkle with cheese, and arrange the sliced eggs around the edge. Garnish the salad with parsley.
Step 11:

The finished dish.