Cabbage and Shrimp Mustard Salad recipe - ingredients, nutrition and when to eat it
This salad combines blanched shrimp with crisp cabbage and cucumber in a mustard-soy dressing.
This salad combines blanched shrimp with crisp cabbage and cucumber in a mustard-soy dressing. Its fresh, peppery flavor makes it a nice side on a hot day or a light meal.
Salads & light · 20 minutes to cook
Nutrition (per 287g serving): 142 kcal · protein 21g · carbohydrate 11.7g · fat 1.6g · sodium 487.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After cooking the shrimp, drain and let them cool in a colander rather than leaving them in cold water for long, so their flavor stays intact.
Tips: If the mustard tastes too sharp, add the dressing a little at a time to suit your taste.
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Ingredients (1 serving)
- Shrimp — 100 g
- Cabbage — 1 handful
- Cucumber — 0.5 pc
- Korean mustard — 1 tsp
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp