Cabbage & prawn salad

Cabbage & prawn salad


Garlic 5 cloves
Cabbage 200 g
Shrimp 70g
Radish 20 grams
Sour apples 1 piece
Leek 2 g
Vinegar, 2 tablespoons
Olive oil 1 tablespoon
Sugar to taste
Vegetable oil 200 ml
Seasoning for carrot in Korean 2 g
Salt to taste
Salt pinch Black
Ground black pepper to taste


1. Very finely chop radishes, to get almost transparent noses. Peel and core the apple small (better Antonovka), cut it into strips and leeks — small rings.

2. In a skillet heat the vegetable oil with crushed garlic and spice mixture for carrots in Korean. Cabbage cut into strips, sprinkle with salt and a pinch of conventional or two of sugar, season with vinegar and then warm oil. Stir the hands and leave for five minutes.

3. Shrimps — you can use any, and large tiger and small — cleaned from the shell and put in boiling water for ten seconds. One defer to decorate, and the rest cut into three parts.

4. In the center of a large plate to put soaked in oil with spices cabbage (you can gently squeeze her hands), on top — chopped shrimp, apple sticks and radishes. Garnish with leek rings and whole shrimps and pour the olive oil.

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

Cabbage & prawn salad
Cabbage & prawn salad

One comment

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