Warm Salad with Napa Cabbage, Shrimp and Mango
Vitamin C
chromium (Cr)
Vitamin K
selenium (Se)
iodine (I)
copper (Cu)
Description
A light yet satisfying warm salad combining the freshness of napa cabbage, the sweetness of tropical mango and the delicate taste of sautéed shrimp
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Napa cabbage (Chinese cabbage) — 75 г
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Northern shrimp (small) — 100 г
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Mango — 60 г
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Bell pepper (red) — 40 г
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Red onion — 15 г
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Spinach — 15 г
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Garlic — 1 зубчик
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Olive oil (extra virgin) — 3 ч.л.
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Soy sauce — 2 ч.л.
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Natural honey — 0.5 ч.л.
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Lime — 1 ст.л.
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Sesame seeds — 0.5 ч.л.
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Table salt — 1 щепотка
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Ground black pepper — 1 щепотка
- Slice the napa cabbage into small strips.
- Peel and pit the mango, then dice it into medium cubes.
- Cut the bell pepper into strips and the red onion into half-rings.
- Peel and mince the garlic.
- Heat 1 tsp of olive oil in a pan, add the garlic and sauté for 30 seconds until fragrant.
- Add the shrimp, season with salt and pepper, and sauté over medium heat for 3–4 minutes until pink. Set aside.
- For the dressing, mix 2 tsp of olive oil, soy sauce, lime juice, honey, salt and pepper until smooth.
- In a deep bowl, combine the napa cabbage, bell pepper, red onion and spinach.
- Add the sautéed shrimp and mango cubes.
- Dress the salad with the sauce and toss gently.
- Transfer to a serving plate, garnish with sesame seeds and serve warm.
339
95 kcal / 100 g
kcal
24.6 g
6.9 g / 100 g
Protein
21.2 g
6.0 g / 100 g
Carbohydrates
18.6 g
5.2 g / 100 g
Fats
5.8 g
1.6 g / 100 g
Ash
4.1 g
1.2 g / 100 g
Fiber
79.9%
Water
10.1 g
2.8 g / 100 g
Sugars
0.3 g
0.1 g / 100 g
Starch
0.68 g
0.19 g / 100 g
Omega-3
2.64 g
0.74 g / 100 g
Omega-6
2.7 g
0.8 g / 100 g
SFA
