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.
1
Chop the cabbage, grate the carrot on a coarse grater, and cut the grapes in half.
- White cabbage: 175 g
- Carrot: 2 pieces
- Seedless red grapes: 100 g
2
Peel the apple, remove the seeds, and slice it thinly.
- 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.
- White cabbage: 175 g
- Carrot: 2 pieces
- Seedless red grapes: 100 g
- Red apples: 1 piece
- Frozen prawns (shrimp): 100 g
- Pumpkin seeds (pepitas): 3 tablespoons
4
Salt, dress the salad with yogurt or sour cream, and mix.
- Salt: to taste
- Greek yoghurt: 4 tablespoons
