Yes, you read that right. That’s not a typo. I will show you how to make a cooked salad that I developed couple months back.
The reason I want to make a salad like this one is because I don’t like to eat raw vegetables. Most salad in America use raw vegetable with dressing that I can’t get used to. The only other salad that I know of that have most of the ingredients cooked is the Russian salad or at least that’s how my family calls it. I haven’t looked anywhere else to see if there is any recipe similar to this one because from my experience, I always find something I don’t like in a recipe developed by someone else, just cause I am too picky.
So for this recipe, the main ingredients are cabbage, tomato, shrimp, and roasted seaweed. You can buy a package of roasted seaweed from the Asian aisle in most grocery stores. Lots of stores sell it now so people can make sushi. You should buy the sheet type, not the snack type. The size of the seaweed should look like the picture below.
For the dressing, it’s relatively simple. You will need lemon juice, white vinegar or rice vinegar, salt, pepper and sugar. I know people don’t use white vinegar as cooking ingredients in America but it’s a staple in Vietnam for cooking. I like a light salad with a sour taste so if you don’t like sour taste then this might not be for you.
I call it Cabbage, Shrimp and Seaweed Salad. It’s actually really good if you need to increase your appetite due to the acidity in it. The recipe will give you an idea of what you need but you should season everything to your taste because that’s basically how I cooked. I hope you find this recipe interesting enough to give it a try.
Here’s the recipe:
4 sheet of roasted seaweed
12 raw shrimps, peeled, deveined
1/2 cup lemon juice
1/2 cup white vinegar
- Bring a pot of water with salt to boil (3 quart).
- Chop up the cabbage. Slice tomatoes into big wedges.
- Put cabbage into boiling water. Cook for about 20 minutes. Put the tomatoes in during the last 10 minutes of cooking.
- Boil shrimp in salted water and slice it in half when it’s done.
- Put the cabbage and tomatoes into a mixing bowl. Mix it up with salt and sugar to taste.
- Put the shrimp in the mixing bowl.
- Put in the vinegar and the lemon juice. Toss everything together.
- Shred the roasted seaweed into the salad after tossing.
- Put in more salt and pepper to taste.
- Give it a final toss and it’s ready to serve.
Note: The salad can be served cold or warm