Salad with shrimps and Pekingese cabbage
(50 kcal per 100 g)
- Frozen, peeled shrimp - 200 g;
- Medium-sized carrots - 100 g;
- Peking cabbage - 400 g;
- Tomato - 200 g;
- Cucumber - 200 g;
- Lemon - 1/2;
- Olive oil - 2 tbsp. Spoons.
Prawns are thawed at room temperature, thoroughly washed, then boiled in salted water and chilled. We fine chop the Peking cabbage and leave it for a few minutes for it to start the juice. Cut the tomato into large pieces. Cucumber and carrots cut into strips. All the ingredients are mixed, seasoned with olive oil, sprinkled with lemon juice.
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