Vegetable and Shrimp Salad

This Vegetable and Shrimp Salad combines the freshness of crisp vegetables with succulent shrimp, tossed in a tangy sesame dressing. It's a light yet satisfying dish that's perfect for a Halal Chinese dinner.

Ingredients

• Shrimp (peeled and deveined) - 200 grams
• Cucumber (thinly sliced) - 1 medium
• Red bell pepper (thinly sliced) - 1 medium
• Carrot (julienned) - 1 medium
• Red cabbage (shredded) - 100 grams
• Spring onions (sliced) - 2 stalks
• Fresh cilantro (chopped) - 2 tablespoons
• Sesame oil - 2 tablespoons
• Soy sauce (Halal) - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Honey - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium bowl, combine the soy sauce, rice vinegar, honey, sesame oil, salt, and black pepper to create the dressing.
2. In a pot of boiling water, cook the shrimp for about 2-3 minutes until they turn pink and opaque. Drain and let cool.
3. In a large bowl, combine the cucumber, red bell pepper, carrot, red cabbage, and spring onions.
4. Add the cooked shrimp and dressing to the bowl with the vegetables.
5. Toss gently until everything is well coated with the dressing.
6. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 300
• Protein: 25 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in protein from shrimp, aiding muscle repair and growth.
• Loaded with vitamins and minerals from fresh vegetables, promoting overall health.

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