There are a huge number of salads that you cannot list all of them. Today I offer one of the best salads - a salad with shrimps, cucumbers and Chinese cabbage. Step-by-step recipe with a photo. Video recipe.
Peking cabbage, cucumber and shrimp salad is a storehouse of vitamins and minerals, as well as nutrients for the body. Peking cabbage contains dietary fiber, which has a beneficial effect on the intestines, and is also a storehouse of vitamin C. Shrimp is a delicious seafood, the meat of which contains potassium, calcium, zinc, iodine, phosphorus and sulfur. Cucumbers are an easily digestible and low-calorie vegetable that contains many minerals and vitamins. Therefore, the combination of these components is not only tasty, but also healthy. There are no high-calorie foods in it and you can eat it any day and in any quantity.
When preparing a salad with shrimps, cucumbers and Chinese cabbage, the first thing you should pay attention to is the right choice of seafood. Since the taste of the finished salad depends on their quality. Mostly purchase raw, unpeeled shrimp and cook it yourself by boiling or frying. They will give an unimaginable taste to the salad. However, keep in mind that most of the shrimp mass is shell. If you purchased peeled shrimp, keep in mind that the pink color says that the seafood is already boiled and does not require re-cooking in boiling water.
See also how to make a shrimp and poached egg vegetable salad.
- Caloric content per 100 g - 89 kcal.
- Servings - 1
- Cooking time - 15 minutes
Ingredients:
- Peking cabbage - 3-4 leaves
- Refined vegetable oil - for dressing
- Boiled-frozen shrimps - 200 g
- Cucumbers - 1 pc.
- Salt - 0.5 tsp
Step-by-step preparation of salad with shrimps, cucumbers and Chinese cabbage, recipe with photo:
1. Wash Chinese cabbage leaves, dry with a paper towel and cut into thin strips. Also cut the white base of the leaves, near their attachment to the stump, because they contain the maximum amount of vitamins.
Wash cucumbers, dry, cut off the ends on both sides and cut into cubes or half rings.
Pour boiling water over the boiled frozen shrimp and leave for 5-7 minutes to thaw. Then cut off the head and clean the shell of the shellfish.
Place all prepared foods in a deep bowl.
2. Season the ingredients with salt to taste, pour over with vegetable oil and mix well. If desired, chill the shrimp, cucumber and Chinese cabbage salad in the refrigerator for 15 minutes and serve. It is especially good to use it in the evening, as a full-fledged independent dinner. It is nutritious, satisfying, and low in calories.
See also the video recipe on how to make Chinese cabbage salad with shrimps.
