Description

Looking for a fresh, healthy, and protein-packed meal? This Crunchy Cucumber, Cabbage & Shrimp Salad is light, refreshing, and bursting with crisp vegetables and juicy shrimp tossed in a zesty homemade dressing. Ready in just 20 minutes, it’s perfect for lunch, dinner, meal prep, or a low-carb meal. Packed with lean protein, fiber, and vibrant flavors, this salad is a delicious option for anyone following a healthy lifestyle.

Ingredients

1 lb (450g) cooked shrimp, peeled and deveined
2 cups green cabbage, finely shredded
1 large cucumber, thinly sliced
1 medium carrot, julienned
2 green onions, sliced
2 tbsp fresh cilantro, chopped
1 tbsp sesame seeds (optional)

Dressing

3 tbsp olive oil
2 tbsp fresh lime juice
1 tbsp soy sauce
1 tsp honey
1 tsp sesame oil
1 clove garlic, minced
½ tsp grated ginger
Salt and black pepper to taste

Instructions

In a large bowl, combine cabbage, cucumber, carrot, green onions, cilantro, and shrimp.
In a small bowl, whisk together olive oil, lime juice, soy sauce, honey, sesame oil, garlic, ginger, salt, and pepper.
Pour the dressing over the salad and toss until evenly coated.
Sprinkle with sesame seeds if desired.
Chill for 10–15 minutes before serving for the best flavor.

Tips

Add avocado for extra creaminess.
Make it spicy with chili flakes or sriracha.
Substitute shrimp with grilled chicken or tofu.
Serve over lettuce or rice for a complete meal.

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Thaw completely and pat dry before adding to the salad.

How long does this salad last?

Store in an airtight container in the refrigerator for up to 2 days.

Can I make it ahead of time?

Yes. Prepare the vegetables and dressing separately, then combine just before serving for maximum crunch.

Is this salad healthy?

Absolutely! It’s high in protein, low in carbs, and loaded with fresh vegetables.

What can I serve with it?

Pair it with crusty bread, steamed rice, quinoa, or enjoy it on its own as a light meal.