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Red Cabbage Salad with Shrimp and Mussels
Instructions
This salad goes perfectly with a mayonnaise dressing – sour cream or vegetable oil will not give the same effect. I use mayonnaise of any fat content; ideally homemade sauce made with olive oil and egg yolks.
Cut out the core and shred the leaves. You want thin, short purple shavings. Do not crush the cabbage – the released juice would tint everything around it, and mayonnaise thinned with cabbage juice turns unpleasant.
It is best to grate the carrot on a Korean grater or cut it into thin strips.
Cut the fresh or thawed bell pepper lengthwise and sauté it quickly over medium heat in 1 tablespoon of vegetable oil.
Let the sautéed pepper cool on a plate and add it to the salad bowl once it reaches room temperature.
Cut any cheese into cubes. It is the only ingredient that will take on a light purple tinge in the salad.
Cooked-frozen seafood should thaw first. Then rinse it under cold water and drain on paper towel. After that, sauté the mussels and shrimp for 2–3 minutes in a pan with a minimal amount of oil. Add the cooled mussels straight to the salad, and peel the shells off the shrimp.
Dress the salad with mayonnaise. You may need to add a little salt.
Put the salad in the fridge for 5–10 minutes to chill lightly. Divide it among plates and serve with thin slices of rye or whole-grain bread.This red cabbage salad with shrimp and mussels is not meant for long storage – I make it right before serving.Bon appétit!
Tips
- 1
DO NOT CRUSH THE CABBAGE – an important rule. The juice will tint the other ingredients purple, and the mayonnaise will turn "pink" and unpleasant.
- 2
SAUTÉ THE PEPPER – briefly. Raw pepper is a little tough with red cabbage; sautéed, it is tender and aromatic.
- 3
MUSSELS AND SHRIMP – 2–3 minutes each. Longer and they go "rubbery", less and they stay "raw". Add them to the salad as soon as they are ready.
- 4
SERVE IT FRESH – it is not for long storage. The same principle works with other kinds of seafood salads.
FAQ
Which seafood should I choose? +
Cooked-frozen mussels and shrimp in a single "seafood cocktail" pack are ideal. A medium shrimp size (around 50/70 per kg) is convenient for a salad, and the mussels should be shelled and cleaned. Thaw frozen seafood in the fridge for 4–6 hours, or in cold water in a sealed bag for about an hour. Do not thaw it at room temperature, as it can spoil. Alternatives include squid, scallops or crayfish tails. A seafood cocktail is a handy mix, though the quality is lower than that of seafood bought separately.
What can replace the shrimp and mussels? +
Alternatives include 250 g of boiled chicken (budget-friendly, though no longer a "seafood" salad), canned tuna (a fishy accent), 100 g of smoked salmon (premium) or boiled squid (a sea note). For a vegan version, use sautéed tofu with sea salt. Without any seafood, you simply get an ordinary vitamin-rich red cabbage salad with vegetables. For a larger group, increase only the seafood and keep the cabbage as in the recipe.
How long does the salad keep? +
It is best freshly made. In the fridge it keeps for 12 hours at most, after which the cabbage starts to release juice and the seafood loses its freshness. Make it about 30 minutes before serving. Do not freeze it – the vegetables and seafood will separate after thawing. For a larger group, chop the ingredients ahead into separate bowls and dress just before serving. Do not leave it at room temperature for longer than an hour, as seafood spoils quickly in the warmth.
What should I serve the salad with? +
For a festive table, serve it with a glass of dry white wine (Riesling, Chardonnay, Sauvignon Blanc), rosé or sparkling wine. Thin slices of rye or whole-grain bread make a Mediterranean-style serving. A glass of cold light beer works too. For a buffet, portion it into small dishes or on tartlets. As a starter it stands on its own; for a light supper, pair it with a green salad and toast. Garnish with a slice of lemon and a sprig of parsley or dill when serving. For a restaurant-style presentation, plate it on an iceberg lettuce leaf with lemon wedges.
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