Washoku flavor! Shrimp and Cabbage Salad

Name: Washoku flavor! Shrimp and Cabbage Salad
Total time: 2700 s
Yield: 5-8 servings
Cuisine: American
Ingredients: 1/2 head a large cabbage; 1/2 cup (or more) Kewpie mayonnaise; 2 teaspoon Sansho pepper; 1 teaspoon Ajinomoto; 1 pound cooked Pacific shrimp

Kokimi @pichikeen

CA, USA

At Thanksgiving my aunt used to make shrimp and cabbage salad and I liked it as a child. Now I’m grown and I like a more sophisticated flavor. Please try it!

Kokimi @pichikeen

CA, USA

At Thanksgiving my aunt used to make shrimp and cabbage salad and I liked it as a child. Now I’m grown and I like a more sophisticated flavor. Please try it!

Saved

Ingredients

45 minutes

5-8 servings

1/2 heada large cabbage
1/2 cup(or more) Kewpie mayonnaise
2 teaspoonSansho pepper
1 teaspoonAjinomoto
1 poundcooked Pacific shrimp

Saved

Steps

45 minutes

1

These are the ingredients you need to buy. I like to buy raw frozen shrimp and then cook it myself.
2

(To quick cook shrimp, heat a pot of water on the stove. When it boils, turn off the heat and add the shrimp. Stir them gently until they turn bright pink. Rinse them with cold water in a colander.)
3

Chop the head of cabbage finely. The pieces should not be bigger than your fingernails.
4

Place into a large bowl mix with 5% of the cabbage weight in pickling salt.
If you like less salt, it’s OK to use less like 2%.
5

Place a weight on top of the cabbage and let it rest 30 minutes.
6

In the meantime, remove both top and bottom veins from the cooked shrimp. If they are large shrimp, chop them into thirds.
If they are bay shrimp, you do not need to chop them.
7

After the cabbage has rested, place it into a clean towel and squeeze out most of the water.
Taste cabbage, if it is too salty, rinse with cold water and squeeze again.
8

In a large mixing bowl, combine shrimp and cabbage. Mix in mayonnaise, sansho pepper and ajinomoto to taste.
It should not be too wet.
9

It is ready to eat but it’s best when it’s refrigerated for an hour.