Korean Shrimp Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Cucumber peeled and sliced thin 4 inches long (discard seeds)1 or 2 carrots peeled and sliced thin 4 inches long1 cup of thinly sliced firm pear (not peeled)1 egg beaten12 oz cooked shrimpBib lettuce 12 leafDressing:2 Tbsp.Trader Joe's Saki Wasabi Mustard3 Tbsp. apple cider vinegar3 tsp. granulated sugar or Blue Agave
Slicing of vegetables should be 1/16 inch wide and 4 inches long. Be careful of fingers!
Peel and cut cucumber lengthwise down the middle. Thinly slice cucumber in 4 inch long pieces. Slice around seeds. Discard seeds, using only the flesh for the salad. Peel and cut the carrot the same as the cucumber. Without peeling the pear, slice the same as the carrot and cucumber, removing and discarding the core.
Mix the vegetables and pears together in a large bowl.
Beat one egg and add a small amount of water to egg, beating slightly. Using a saute pan, spray with Pam or other oil or fat and heat pan. Add egg and allow to solidfy moving pan around to cook liquid egg. Fold egg in half and remove from heat to cool. Slice cooled egg in thin 4 inch strips and add to vegetables. Add cooked and deveined ashelled shrimp to vegatable mixture. Toss.
Dressing:
Mix all dressing ingredients togerther in a saucepan. Over low hear allow sugar or Blue Agave to dissolve and dressing is warm. Taste dressing and add more sugar , vinegar , or wasabi to your taste.
Let sit to cool slightly before adding to salad.
Toss over vegetable mixture.
Distribute 12 Bib lettuce leaves to 4 salad plates.
Add salad on top of lettuce leaves.
Delicious!
Number of Servings: 4
Recipe submitted by SparkPeople user CHURCHNURSE.
Peel and cut cucumber lengthwise down the middle. Thinly slice cucumber in 4 inch long pieces. Slice around seeds. Discard seeds, using only the flesh for the salad. Peel and cut the carrot the same as the cucumber. Without peeling the pear, slice the same as the carrot and cucumber, removing and discarding the core.
Mix the vegetables and pears together in a large bowl.
Beat one egg and add a small amount of water to egg, beating slightly. Using a saute pan, spray with Pam or other oil or fat and heat pan. Add egg and allow to solidfy moving pan around to cook liquid egg. Fold egg in half and remove from heat to cool. Slice cooled egg in thin 4 inch strips and add to vegetables. Add cooked and deveined ashelled shrimp to vegatable mixture. Toss.
Dressing:
Mix all dressing ingredients togerther in a saucepan. Over low hear allow sugar or Blue Agave to dissolve and dressing is warm. Taste dressing and add more sugar , vinegar , or wasabi to your taste.
Let sit to cool slightly before adding to salad.
Toss over vegetable mixture.
Distribute 12 Bib lettuce leaves to 4 salad plates.
Add salad on top of lettuce leaves.
Delicious!
Number of Servings: 4
Recipe submitted by SparkPeople user CHURCHNURSE.
Nutritional Info Amount Per Serving
- Calories: 158.1
- Total Fat: 3.0 g
- Cholesterol: 220.0 mg
- Sodium: 245.6 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.6 g
- Protein: 20.0 g
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