Red Cabbage and Apple Salad with Shrimp
- For the salad
- 50 grams black Sesame seeds
- 1 smaller Red cabbage
- ½ handful fresh mint
- 1 handful fresh cilantro
- 200 grams peeled Shrimp tail (oven-ready and pre-cooked)
- 6 Radish
- 3 red-skinned Apple
For the vinaigrette, peel the ginger and grate finely. In a small bowl combine with the other ingredients and season with salt, pepper and chile flakes.
Toast the sesame seeds in a small pan briefly without fat. Remove the outer leaves from the cabbage. Cut the cabbage in half, cut out the wedge-shaped stalk and plane on a slicer into thin strips. Rinse the herbs and shake dry. Rinse the shrimp, drain in a colander and pat dry with paper towels. Rinse the radishes, trim and slice into thin slices. Rinse the apples, cut out the cores and also plane into thin slices. To serve, arrange all salad ingredients on plate, sprinkle with toasted sesame seeds and drizzle with the vinaigrette.