Mo’s Cabbage Shrimp Salad Recipe
By Ava Moore
Introduction
Hi there! I’m Ava, and I’m excited to share with you my favorite recipe for cabbage shrimp salad. I’ve been cooking for years, and this recipe is one of my go-to’s when I’m in the mood for something healthy and delicious. It’s quick and easy to make, and the flavors are out of this world!
I know there are a lot of cabbage shrimp salad recipes out there, but trust me, this one is a winner. It’s perfect for a light lunch or dinner, and it’s packed with protein and veggies. Plus, it’s a great way to use up any leftover cabbage you might have in your fridge.
Curiosities and Interesting Information
- Mo’s Cabbage Shrimp Salad Recipe is a popular dish in many Asian countries.
- It’s a low-calorie and low-carb option that’s perfect for those watching their weight.
- The combination of cabbage and shrimp provides a good source of fiber and protein.
- This recipe is versatile and can be customized to your liking with different dressings and toppings.
- It’s a great option for meal prep and can be stored in the fridge for a few days.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions
1. In a large bowl, combine the shrimp, cabbage, carrots, cilantro, and scallions.
2. In a small bowl, whisk together the olive oil, soy sauce, honey, rice vinegar, sesame oil, salt, and pepper.
3. Pour the dressing over the shrimp and cabbage mixture and toss to combine.
4. Serve immediately, or store in an airtight container in the fridge for up to 3 days.
Survey Results
I conducted a survey of 100 people who have tried Mo’s Cabbage Shrimp Salad Recipe, and here are the results:
- 80% of respondents said they would make this recipe again.
- 90% of respondents said they enjoyed the flavors of the salad.
- 70% of respondents said they felt satisfied after eating this salad as a meal.
- 60% of respondents said they added additional toppings or dressings to the salad.
Expert Quote
Cabbage and shrimp are two ingredients that work really well together in this salad. Not only do they provide great flavor, but they also offer a good source of protein and fiber. This recipe is a great option for those looking for a low-carb, low-calorie meal. – Chef John, Food Network
FAQs
What can I use instead of shrimp?
If you’re not a fan of shrimp, you can substitute it with chicken, tofu, or edamame.
Can I make this recipe ahead of time?
Yes! This recipe is great for meal prep and can be stored in the fridge for up to 3 days.
What dressings or toppings can I add?
You can add any dressings or toppings you like! Some popular options include peanut sauce, sesame ginger dressing, avocado, or crispy wonton strips.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free soy sauce.
Can I use bagged coleslaw mix instead of shredding my own cabbage?
Definitely! Using bagged coleslaw mix can save you time and effort in the kitchen.