Crunchy Cucumber, Cabbage & Shrimp Salad

A fresh, crunchy salad with juicy shrimp, crisp vegetables, and a tangy-sweet dressing. It works beautifully as a light lunch, appetizer, or side dish.

Ingredients

For the shrimp

• 450 g (1 lb) medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon chili flakes, optional
• 1 teaspoon lemon juice

For the salad

• 3 cups finely shredded green cabbage
• 1 large cucumber, thinly sliced
• 1 large carrot, julienned or grated
• ½ small red onion, very thinly sliced
• ½ cup fresh cilantro or parsley, chopped
• 2 green onions, sliced
• 1 tablespoon toasted sesame seeds
• ½ avocado, diced, optional

For the dressing

• 3 tablespoons mayonnaise
• 2 tablespoons Greek yogurt or sour cream
• 1½ tablespoons fresh lime or lemon juice
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 small garlic clove, finely grated
• ½ teaspoon grated fresh ginger
• ½ teaspoon chili sauce or sriracha, optional
• 1–2 tablespoons water, as needed
• Salt and black pepper, to taste

Preparation

1. Prepare the shrimp.
   Pat the shrimp dry with paper towels. Toss them with olive oil, garlic, salt, pepper, paprika, chili flakes, and lemon juice.
2. Cook the shrimp.
   Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2–3 minutes per side, until pink, opaque, and cooked through. Avoid overcooking, as shrimp can become rubbery.
3. Cool the shrimp.
   Transfer the cooked shrimp to a plate and let them cool for several minutes. For a particularly refreshing salad, refrigerate them for about 10–15 minutes.
4. Prepare the vegetables.
   Place the shredded cabbage, cucumber, carrot, red onion, cilantro, and green onions in a large bowl. Toss gently to distribute everything evenly.
5. Make the dressing.
   In a small bowl, whisk together mayonnaise, Greek yogurt, lime or lemon juice, honey, soy sauce, sesame oil, garlic, ginger, and chili sauce. Add water a little at a time until the dressing reaches a smooth, pourable consistency. Taste and adjust the salt, acidity, sweetness, or heat.
6. Combine.
   Add the cooled shrimp to the vegetables. Pour over most of the dressing and toss gently so the shrimp stay intact and the vegetables are evenly coated.
7. Finish the salad.
   Sprinkle with toasted sesame seeds and add diced avocado if using. Drizzle with the remaining dressing.
8. Serve immediately.
   For maximum crunch, serve right away. If you want the flavors to develop more, refrigerate for 15–20 minutes, but don’t leave it dressed for too long because the cabbage and cucumber will gradually soften.

Quick homemade sesame topping

For extra crunch, toast 1 tablespoon sesame seeds in a dry skillet over medium-low heat for 1–2 minutes, shaking the pan frequently. Remove them as soon as they become lightly golden.

Easy variations

• Spicy: Add extra sriracha or sliced fresh chili.
• Asian-style: Add a little extra sesame oil, ginger, and soy sauce.
• Creamier: Increase the mayonnaise and Greek yogurt slightly.
• Lighter: Replace the mayonnaise with additional Greek yogurt.
• Extra crunchy: Add roasted peanuts, cashews, or crispy wonton strips.
• More filling: Serve over rice, rice noodles, or quinoa.
• No shrimp: Substitute cooked chicken, crab, tofu, or edamame.

Storage

Keep the shrimp and vegetables refrigerated in an airtight container. For the best texture, store the dressing separately and toss it with the salad just before eating. Use cooked shrimp within about 2 days when properly refrigerated.

Serves: 4
Prep time: 20 minutes
Cook time: 5–6 minutes
Total time: about 30 minutes