Cooked Shrimp Salad with Walnut Dressing

Cooked Shrimp Salad with Walnut Dressing

A cooked seafood salad with a soy-based dressing that can be put together quickly anytime.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

250 g (9 oz., about 1/4 of a small head)


4 tsp

a pinch


1 Tbsp

2 heaping tsp

1 Tbsp

a dash



  1. Chop the cabbage into large, bite-size pieces.
  2. Make the dressing by mixing together (A).
  3. Peel and devein the shrimp, then cook in boiling water with sake and salt.
  4. Remove scum from the liquid in (3), then add the cabbage, cover with a lid and bring to a boil. After boiling, turn the heat to low and simmer for 4 minutes.
  5. Place the cabbage and shrimp on a plate and cover with dressing. Sprinkle walnuts over the salad and serve.

Cooking Basics

Cabbage - roughly chopped

Separate the leaves, place the knife diagonally along the core to remove. Cut the leaves in half lengthwise, stack, and then cut into 3 - 4 cm (1.2 to 1.6 in.) wide strips.

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.

Shrimp - peeling

When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.


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