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Salad with peking cabbage and shrimp

Cooking recipes / Top Picks / Salads

4 servings
40 min

Beijing Chinese cabbage - 400 gr, Shrimp - 300 gr, Pineapples - 300 gr, Pomegranate - 100 gr, Salt - 1 tea liter, Sour cream - 3 tbsp, Olive oil - 1 tbsp, Grainy mustard - 1 tea liter, Lemon juice - 1 tea liter

How to make a salad with Peking cabbage and shrimp? Prepare the ingredients.

Disassemble the pomegranate into grains.

Remove the pineapples from the syrup, lightly squeeze and cut into small pieces. I already had pineapples cut into pieces.

Pour the shrimp over the water, add the salt, bring to the boil and cook for about 2 minutes. Tip the shrimp into a colander.

Cut the Beijing cabbage into small pieces.

Refueling.

Combine sour cream, lemon juice, olive oil and mustard.

Stir. You can also beat the sauce with a blender for a more uniform and airy consistency, but I wanted to keep the mustard grains whole.

In a salad bowl, combine Beijing cabbage, shrimp, pineapples and pomegranate grains.

Pour the dressing over the salad and mix gently. Put the salad in the fridge for 10-15 minutes and then serve to the table.