A fresh, creamy, crunchy salad inspired by the photo, with cucumber, cabbage, shrimp, tomato, and a light creamy dressing.
Ingredients
For the salad:
- 2 cups finely shredded green cabbage
- 1 large cucumber, thinly sliced
- 1 cup cooked shrimp, peeled and chopped
- 1 medium tomato, diced
- ¼ cup green onion, sliced
- 2 tbsp fresh dill, chopped
- ¼ cup shredded carrot, optional
- Salt and black pepper, to taste
For the creamy dressing:
- ½ cup mayonnaise
- 2 tbsp sour cream or plain Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, finely minced
- ½ tsp dried dill
- ½ tsp sugar or honey, optional
- Salt and black pepper, to taste
Instructions
- Prepare the vegetables: Shred the cabbage and thinly slice the cucumber. Dice the tomato and slice the green onion.
- Prepare the shrimp: If using large cooked shrimp, chop them into bite-sized pieces. Make sure they are fully cooked and cooled.
- Make the dressing: Whisk mayonnaise, sour cream or yogurt, lemon juice, Dijon mustard, garlic, dill, and optional honey together until smooth.
- Combine: Add cabbage, cucumber, shrimp, tomato, green onion, dill, and carrot to a large bowl.
- Dress the salad: Pour the creamy dressing over the mixture and gently toss until everything is coated.
- Chill: Refrigerate for 20–30 minutes before serving for the best flavor.
- Serve: Garnish with fresh dill and a few cucumber slices.
Tips
- Pat the cucumber dry before mixing to prevent a watery salad.
- For extra crunch, add finely sliced red cabbage or bell pepper.
- Fresh lemon juice gives the dressing a brighter flavor.
- Add the dressing shortly before serving if you want the cabbage and cucumber to stay especially crisp.
Q&A
Q: Can I use frozen shrimp?
Yes. Thaw completely, cook if raw, then cool before adding.
Q: Can I make this without shrimp?
Absolutely. Leave it out or replace it with chickpeas or another preferred protein.
Q: Can I use yogurt instead of mayonnaise?
Yes. Plain Greek yogurt works well for a tangier dressing.
Q: How long does it keep?
For best texture, enjoy it within 1 day. Keep refrigerated in a covered container.
Q: Can I prepare it ahead?
Yes. Prepare the vegetables and dressing separately, refrigerate, and combine shortly before serving.
Quick Summary
Prep: 15 min | Chill: 20–30 min | Total: About 45 min | Serves: 3–4
Crunchy cucumber + cabbage + juicy shrimp + creamy garlic-dill dressing = a refreshing salad!