Can I use other cabbage?

Yes, iceberg lettuce, romaine, or white cabbage (sliced thinner and massaged) work well, though the texture will differ.

How long should I cook shrimp?

Raw shrimp take 2–3 minutes in boiling salted water. They're done when pink and curled. Overcooking makes them rubbery.

Can I prepare this salad ahead?

You can chop the ingredients and store them separately, but mix and dress the salad just before serving for the best texture.

What's a good low-calorie dressing alternative?

Greek yogurt, 10% sour cream, or an olive oil–lemon vinaigrette are excellent lighter choices.

Peking cabbage salad with shrimps and cheese

Name: Peking cabbage salad with shrimps and cheese
Total time: 10 min
Yield: 4 порции
Cuisine: International
Ingredients: Peking (Chinese) Cabbage — 200 g; Semi-hard cheese — 200 g; Shrimp — 300 g; Green Onion — 50 g; Mayonnaise — 60 g; Salt — 2 g; Spice — 2 g

20min

814g

Nutrition per 100g

135

This shrimp, cheese, and Napa cabbage salad is a perfect blend of tenderness, crunch, and rich flavor. Juicy shrimp, creamy cheese, and fresh cabbage with green onions, all tossed in a light mayo dressing, create a dish that looks and tastes restaurant-quality. Ready in minutes, it's a great choice for any meal. At just 135 calories, it's light and nutritious.

LunchCheeseSaladsSeafoodSnack

WHAT YOU WILL NEED

From ingredients

7 products

Основа

Peking (Chinese) Cabbage200 g

Semi-hard cheese200 g

Зелень

Заправка

Специи

SIMPLE PROCESS

Step by step recipe

For the best results, use fresh or properly cooked shrimp — if frozen, thaw and pat dry. Shred the Napa cabbage thinly, and grate the cheese coarsely for even distribution. Add green onions at the end for freshness. Dress with mayonnaise just before serving to keep the cabbage crisp.

Step 1

Prep the Shrimp

If using frozen shrimp, thaw them in the fridge or under cold running water. Peel and devein, then pat dry with paper towels.

Step 2

Shred the Cabbage

Wash and dry the Napa cabbage, shred finely, discarding tough ribs. Place it in a large salad bowl.

Step 3

Prep Cheese and Onions

Grate the cheese coarsely. Finely chop the green onions.

Step 4

Combine Ingredients

Add the shrimp, grated cheese, and green onions to the cabbage. Toss gently to mix.

Step 5

Dress and Serve

Add mayonnaise, season with salt and pepper, and toss until evenly coated. Serve immediately, garnished with extra herbs if desired.

CHEF'S TIP

Choose the Right Shrimp

Use cooked, peeled shrimp for convenience — just thaw and pat dry. If cooking raw, boil in salted water for 2–3 minutes until pink and opaque, then immediately cool in ice water to keep them tender.

Shred Cabbage Thinly

Thin shreds of Napa cabbage make the salad more delicate and help the dressing coat evenly. Remove tough ribs before slicing.

Use a Good Melting Cheese

A semi-hard cheese like Gouda, Edam, or a similar variety works best. It grates easily and adds a creamy texture.

Don't Overdress

Add mayonnaise gradually, starting with 2–3 tablespoons, and adjust to your preference. Too much can make the salad soggy.

SUBSTITUTIONS

Add your taste

With Crab Sticks Replace shrimp with crab sticks — a more budget-friendly option with a milder flavor. Slice them into strips.
With Chicken Use cooked chicken breast, diced, instead of shrimp for a heartier, protein-rich version.
With Yogurt Instead of Mayo For a lighter dressing, substitute Greek yogurt with mustard and lemon juice — fewer calories and a fresher taste.
Add Apple Add a grated tart-sweet apple for a crisp, fruity twist that complements the shrimp.

HOW TO STORE

How to Store Shrimp and Cheese Salad

Best served fresh. If leftovers remain, store undressed in a sealed container in the fridge for up to 1 day. Dressed salad loses its crunch and may release liquid. Stir before serving. Do not freeze.

GOOD TO KNOW