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 Salad with Shrimp, Carrots and Cucumber Recipe
And since I'm a big fan of shrimp, I immediately cooked them for my birthday. Both I and the guests were satisfied.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Asian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Asian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Boil the shrimps, peel them (I have them ready-made), grate the carrots, as for Korean carrots, or thinly slice them. Cucumbers - thin straws. Break the salad into pieces.
    Boil the shrimps, peel them (I have them ready-made), grate the carrots, as for Korean carrots, or thinly slice them. Cucumbers - thin straws. Break the salad into pieces.
  2. Mix lemon juice, apple, soy sauce and olive oil and whisk lightly.
    Mix lemon juice, apple, soy sauce and olive oil and whisk lightly.
  3. Mix everything except the sauce, add salt and add the sauce. Put it in the refrigerator for 1 hour. Mix well before serving. Or serve in salad bowls a La carte.
    Mix everything except the sauce, add salt and add the sauce. Put it in the refrigerator for 1 hour. Mix well before serving. Or serve in salad bowls a La carte.
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