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Peking cabbage and pomegranate salad

0
1281
Kitchen European
Calorie content 77.8 kcal
Portions 6 port.
Cooking time 20 minutes.
Proteins * 4.6 gr.
Fats * 5.5 gr.
Carbohydrates* 6.6 gr.
* per 100 gr. product
Peking cabbage and pomegranate salad
Content

Airy salad with Chinese cabbage, pomegranate seeds, pineapple sourness and tender shrimps sounds very appetizing. The taste of the salad is quite contrasting: pomegranate grains noticeably refresh the tender cabbage with shrimps. Sour cream sauce adds a piquant sourness.

Ingredients

Cooking process

step 1 out of 5
Let's prepare the shrimp: pour boiling water over them and cook for two minutes. Immediately after the end of cooking, put the shrimp in a colander and let the liquid drain. Let the shrimps cool and dry them with a paper towel.
step 2 out of 5
We wash the Chinese cabbage leaves, dry them and cut them into small pieces. It is worth noting that for salad it is better to use the delicate upper part of the leaf, but not the coarse veins. We immediately put the slices of chopped Peking cabbage into a wide salad bowl.
step 3 out of 5
Open the jar with canned pineapples, put the pineapples in a colander and let the syrup drain completely. Cut pineapples into small pieces, put them in a salad bowl with cabbage. Cut the pomegranate in half, take out the grains and pour them into a salad bowl. We also add the cooled shrimp to the salad to the rest of the ingredients.
step 4 out of 5
To prepare the dressing, mix sour cream, olive oil, lemon juice, mustard beans, salt and black pepper to taste in a separate bowl. Shake everything together with a whisk or fork.
step 5 out of 5
Pour the salad with the resulting dressing, mix gently with two forks and let stand for ten minutes. Serve to the table, decorating with your favorite greens at will.

Bon Appetit!

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