Cabbage salad with shrimps

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.

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.

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.

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.

Sprinkle the finished cabbage salad with shrimp with freshly ground black pepper, a pinch of black smoked salt, and serve immediately.