Coleslaw with shrimps

2 servings

20 minutes

Coleslaw with shrimp is a fresh and delicate salad inspired by Spanish cuisine. Its base is crispy white cabbage and juicy carrots, while sweet grapes and apples add a subtle fruity note to the dish. Flavorful shrimp harmoniously blend with the other ingredients, adding sophistication to the salad. Crunchy roasted pumpkin seeds provide textural depth, and a light Greek yogurt dressing makes it refreshing and light. This salad is perfect as a standalone dish or a side for main courses, and its combination of fresh vegetables and seafood makes it an excellent choice for a summer lunch or festive gathering.

Energy value per serving

• Calories: 284.9
• Proteins: 17.8g
• Fats: 9.4g
• Carbohydrates: 31.8g

Ingredients

• White cabbage: 175 g
• Carrot: 2 pc
• Red seedless grapes: 100 g
• Red apples: 1 pc
• Frozen shrimp: 100 g
• Peeled pumpkin seeds: 3 tbsp
• Greek yogurt: 4 tbsp
• Salt: to taste

Cooking steps

1. Chop the cabbage, grate the carrot on a coarse grater, and cut the grapes in half.

   Required ingredients:

   • White cabbage: 175 g
   • Carrot: 2 pieces
   • Red seedless grapes: 100 g

2. Peel the apple, remove the seeds, and slice it thinly.

   Required ingredients:

   • Red apples: 1 piece

3. Mix cabbage, carrots, grapes, and apples in a large bowl. Add shrimp. Roast pumpkin seeds in a dry pan and pour them into the bowl.

   Required ingredients:

   • White cabbage: 175 g
   • Carrot: 2 pieces
   • Red seedless grapes: 100 g
   • Red apples: 1 piece
   • Frozen shrimp: 100 g
   • Peeled pumpkin seeds: 3 tablespoons

4. Salt, dress the salad with yogurt or sour cream, and mix.

   Required ingredients:

   • Salt:  to taste
   • Greek yogurt: 4 tablespoons