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Red Cabbage Salad
A bright, beautiful salad made of red cabbage with shrimp and mussels is delicious and very healthy. It's better to use young cabbage, as it is softer and has a more intense flavor. If you use mature heads, slice it as thinly as possible since its leaves are a bit tougher. In our recipe for red cabbage salad, all ingredients go well together.
Caloric content: 230 kcal per 100 grams of the dish.
Preparation time: 25 minutes.
Ingredients
Show ingredients
- red cabbage – 1/3 head
- shrimp – 120 g;
- mussels – 120 g;
- carrot – 1 piece;
- bell pepper – 1 piece;
- cheese – 100 g;
- mayonnaise – 130 g;
- vegetable oil – 30 ml;
- salt – to taste;
- black peppercorns – 1/3 tsp.
Preparation
- This salad goes perfectly with mayonnaise dressing, sour cream or vegetable oil will not provide the same effect. Use mayonnaise of any fat content, ideally homemade sauce made with olive oil and egg yolks.
- Cut out the core, shred the leaves. You should get a thin and short purple shavings. Do not crush the cabbage, as the juice release will cause the surrounding ingredients to discolor. Moreover, mayonnaise diluted with cabbage juice will taste unpleasant.
- It is preferable to grate the carrot on a 'Korean' grater or cut it into thin strips.
- Fresh or thawed bell pepper is cut lengthwise and quickly sautéed over medium heat in one tablespoon of vegetable oil.
- The sautéed pepper cools on a plate. It is added to the salad bowl when it reaches room temperature.
- Cut any cheese into cubes. This is the only ingredient that will acquire a light purple hue in the salad.
- Cooked-frozen seafood must first thaw. Then they are rinsed with cold water, drained on a paper towel. After that, mussels and shrimp are sautéed for 2-3 minutes in a pan with minimal addition of vegetable oil. The cooled mussels are immediately added to the salad, and the shells are removed from the shrimp.
- The salad with red cabbage, shrimp, and mussels is dressed with mayonnaise. You may need to add a little salt.
- The salad is placed in the refrigerator for 5-10 minutes for light cooling. Serve the salad on plates, accompanied by thin slices of rye or whole grain bread.
Red cabbage salad with shrimp and mussels is not intended for long-term storage; it is prepared just before serving.
