Salad shrimp tomatoes Peking cabbage

Delicious original salad for any feast! A very light salad of shrimp and Chinese cabbage. I really like this salad because there are no particularly high-calorie foods in it and you can eat it any day in any quantities. All products for making shrimp salad and Chinese cabbage are absolutely available, if there is a good grocery store in your city, of course. I want to say a few words about the shrimp right away. They should be sold in frozen, undigested form. If the shrimp were boiled before freezing, then this salad will not have any taste.

nata

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Eggs

Tomatoes

Beijing Chinese cabbage

200

Shrimp

250

Parmesan

200

Sauce, pasta (for refueling)

160

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 13 g

Fats 40 % 10 g

Carbohydrates 8 % 2 g

124 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 20 min

Step 1:
Ingredients
Step 2:
So, boil the shrimp for three minutes in lightly salted water and peel.
Step 3:
Making cocktail sauce: mayonnaise, sour cream, ketchup, lemon juice
Step 4:
Shred Chinese cabbage
Step 5:
Cherry tomatoes cut in half
Step 6:
Peel the shrimp
Step 7:
Hard-boiled egg, clean and cut into 4 parts
Step 8:
Grate the cheese on a fine cheese grater
Step 9:
Put cabbage on a plate with a slide, sauce on top, spread cherry slices around
Step 10:
Lay the shrimp, pour the sauce, sprinkle with cheese, lay the sliced eggs around. decorate the salad with parsley
Step 11:
Ready Dish