Cabbage Salad with Shrimp

Ingredients

• Garlic 5 cloves
• White Cabbage 5 oz
• Shrimp 0 oz
• Radish 0 oz
• Pickled Apples 1 piece
• Leek 0 oz
• Vinegar essence 2 spoons
• Olive Oil 1 tablespoon
• Sugar to taste
• Vegetable Oil 5 fl oz
• Korean-style Cabbage Seasoning 0 oz
• Salt to taste
• Black Salt a pinch
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Slice the radish very thinly to create almost transparent rounds. Peel and core a small apple (preferably Antonovka), then chop it into matchsticks, and slice the leek into fine rings.

Step 2

In a saucepan, heat vegetable oil with minced garlic and a mixture of spices for Korean-style carrots. Cut the cabbage into thin strips, sprinkle with regular salt and a pinch or two of sugar, dress with vinegar, and then add the warm oil. Mix by hand and let sit for five minutes.

Step 3

Shrimp - any kind will do, whether large tiger shrimp or smaller ones - peel off the shell and place them in boiling water for ten seconds. Set one aside for garnish, and cut the remaining shrimp into three pieces.

Step 4

Place the cabbage soaked in oil and spices in the center of a large plate (you can gently squeeze it with your hands). On top, add the chopped shrimp, apple matchsticks, and radishes. Garnish with rings of leeks and a whole shrimp, then drizzle with olive oil.

Step 5

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