Composition / ingredients
Step-by-step cooking
Step 1:
How to make a Salad with Peking cabbage and shrimp? Prepare the ingredients.
Step 2:
Disassemble the pomegranate into grains.
Step 3:
Remove the pineapples from the syrup, lightly squeeze and cut into small pieces. I already had pineapples cut into pieces.
Step 4:
Fill the shrimp with water, add salt, bring to a boil and cook for about 2 minutes. Discard the shrimp in a colander.
Step 5:
Cut the Peking cabbage into small pieces.
Step 6:
Refueling.
Step 7:
Combine sour cream, lemon juice, olive oil and mustard.
Step 8:
Mix. You can also beat the sauce with a blender for a more homogeneous and airy consistency, but I wanted to keep the mustard grains whole.
Step 9:
Combine Peking cabbage, shrimp, pineapples and pomegranate seeds in a salad bowl.
Step 10:
Pour the dressing over the salad and mix gently. Put the salad in the refrigerator for 10-15 minutes, and then serve to the table.
Sour cream can be replaced with natural yogurt without additives.
The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).
The calorie content of the products possible in the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Garnet - 52 kcal/100g
- Pineapples - 49 kcal/100g
- Canned pineapples - 57 kcal/100g
- Chinese cabbage - 16 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Granular mustard - 135 kcal/100g
