Cabbage salad with shrimps
2 servings
15 minutes
The northern answer to arugula salad with shrimps.
1
Slice the radish very thinly to get almost transparent pieces. Peel a small apple (preferably Antonovka), chop it into strips, and cut the leek into small rings.
- Radish: 20 g
- Sour apples: 1 piece
- Leek: 2 g
2
In a saucepan, heat vegetable oil with minced garlic and a mixture of spices for Korean-style carrots. Cut the cabbage into thin strips, sprinkle with regular salt and a pinch or two of sugar, dress with vinegar, and then warm oil. Mix by hand and let sit for five minutes.
- Garlic: 5 clove
- Korean carrot seasoning: 2 g
- White cabbage: 200 g
- Salt: to taste
- Sugar: to taste
- Vinegar: 2 tablespoons
- Vegetable oil: 200 ml
3
Shrimp — any kind will do, both large tiger and small ones — peel off the shell and place in boiling water for ten seconds. Set one aside for decoration, and cut the rest into three pieces.
- Shrimps: 70 g
4
Place the oil-soaked cabbage with spices in the center of a large plate (you can lightly squeeze it with your hands), then top with chopped shrimp, apple sticks, and radish. Garnish with rings of leek and a whole shrimp, and drizzle with olive oil.
- White cabbage: 200 g
- Shrimps: 70 g
- Sour apples: 1 piece
- Radish: 20 g
- Leek: 2 g
- Olive oil: 1 tablespoon
5
Sprinkle the finished cabbage salad with shrimp with freshly ground black pepper, a pinch of black smoked salt, and serve immediately.
- Ground black pepper: to taste
- Black salt: pinch