Savoy Cabbage Shrimp Salad Recipe | Cookout Recipes | PBS Food

Savoy Cabbage Shrimp Salad

Savoy Cabbage Shrimp Salad recipe

This savoy cabbage shrimp salad recipe is super light. The combination of celery, scallions, and jalapeno adds great flavor. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)


Yield: 6-8 servings


  • 1 cup rice wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 pound shrimp, cleaned and halved
  • 1/4 tablespoon olive oil
  • 1 tablespoon sesame oil
  • Juice from 1/2 lime
  • 1-inch knob of ginger, grated
  • 1 small head of savoy cabbage, end trimmed and sliced
  • 3 ribs of celery, sliced
  • 3 scallions, sliced
  • 1/2 jalapeno thinly sliced
  • 1 tablespoon black or white sesame seeds


  1. In a small saucepan, add the rice wine vinegar, sugar and salt together. Bring the mixture to a simmer, stirring to ensure that the sugar and salt have dissolved. Place the shrimp in a bowl; pour the vinegar mixture over the shrimp, they should immediately turn a bright orange/red color, cooking. Cover the bowl with plastic wrap and transfer to the fridge to pickle for about 2 hours.
  2. Remove the shrimp from the pickling liquid and pour the liquid into a large bowl. Whisk in the olive oil, sesame oil, lime juice and grated ginger. Next add the cabbage, celery, scallions and jalapeño. Toss the salad so everything is coated in dressing. Sprinkle with the tablespoon of sesame seeds and toss once more. Fold in the pickled shrimp and serve immediately or place in the fridge until you’re ready to serve.
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