“New” Salad with Shrimp and Cabbage
Start with the cabbage: shred it as thinly as you can and rub it with a pinch of salt until it softens and turns pliable — this one step decides whether the salad ends up crisp or tough. It’s a build-your-own bowl where shrimp share space with cabbage, tomato, cucumber, corn, and pickled mushrooms, and the author flatly says missing any one part won’t ruin it.
Red cabbage isn’t a random choice here — beyond crunch it lends a vivid purple that makes the pink shrimp and yellow corn look festive.
- Use a firm, meaty tomato and scoop out the watery core so the salad doesn’t weep.
- Reach for cooked, frozen shrimp, fully thawed and patted dry.
- No pickled mushrooms? A few chopped cornichons bring the same tang.
Dress with mayonnaise only right before serving; fresh cabbage and cucumber shed liquid fast, so a salad mixed ahead turns watery.
Part of Ukrainian cuisine — 281 more recipes in the section.
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Ingredients
Instructions
Cut the shrimp into matchsticks and shred the cabbage thinly.
Dice the tomatoes, cut the cucumber into matchsticks, and chop the onion finely.
Mix everything together, salt lightly, and add the herbs and mayonnaise.
If you're missing one of the ingredients, no worries, it won't spoil the flavor.
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