Cabbage salad with beef and beef shrimp salad are mixed salad dishes that are very popular during holidays and family meals. Today, the Into the kitchen section of TasteVN will guide you on how to make these delicious dishes!
1. Cabbage salad with beef
Preparation
30 minutes
Processing
20 minutes
Difficulty
Easy
Ingredients for Cabbage salad with beef For 4 people
Beef 550 gr Cabbage 400 gr (about 1/2 piece) Cucumber 1/2 fruit Carrot 2 pieces Mango 1 fruit Onion 3 pieces Red onion 3 pieces Garlic 1/2 bulb Lemon 1 fruit Red chili 1 fruit Cornstarch 2 tablespoons Mint/ Vietnamese coriander a little Eating vinegar 3 tablespoons Cooking oil 150 ml Common spices a little (sugar/ seasoning/ salt)
How to choose fresh ingredients
How to choose fresh beef
- Good beef usually has a bright red color, a distinctive smell, and the fat part is yellow.
- You should choose beef with small, soft fibers that are elastic when pressed and do not stick to your hand.
- Do not choose pieces of meat that are dark red, sticky when pressed, and have a foul smell.
See details: How to choose fresh beef
How to choose fresh carrots
- For carrots, you should choose those that are medium-sized, have a bright orange color, smooth skin, are not bruised or brown, and still have their tops. Because carrots with tops will retain their flavor longer.
- Do not choose overly large carrots, wrinkled skin, light orange color, soft when squeezed, and missing their tops. Because they may have been stored too long, wilting.
See details: How to choose fresh carrots
Tools for execution
How to prepare Beef Cabbage Salad
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Prepare vegetables
Onions peeled, sliced thinly or can be cut into small strips.
Tip: To eliminate the pungent smell and enhance the crispness of the onion, rinse with clean water, and soak in a mixture of 1 tablespoon of sugar, 3 tablespoons of vinegar, and 500ml of cold water, then place in the refrigerator.
Mango peeled, washed clean, and sliced thinly.
Cabbage shredded and rinsed with clean water.
Carrots peeled, washed clean, shredded thinly, and then soaked together with onions.
Cucumbers shredded thinly along with mango, do not soak.
Tip: Only peel the outer part of the cucumber, do not take the pulp, as the pulp is soft and will release water when cooked, making it not tasty.
Garlic, shallots peeled, washed clean, and minced.
Chili washed clean and minced.
Mint and Vietnamese coriander washed clean, then chopped small.
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Sautéing onions and garlic
Add 150ml of cooking oil to a pan over heat and wait for the oil to get hot. While waiting, mix 1/2 of the soaked onions with 2 tablespoons of cornstarch and stir well.
When the oil is hot, add the coated onions and sauté over medium heat until the onions turn light golden, then remove them.
Use 3 tablespoons of the previously used oil to sauté the shallots and 1/2 of the minced garlic, sauté the shallots for about 5 minutes over medium heat, then add the garlic and stir until the mixture turns golden, then remove.
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Preparing and stir-frying beef
Wash the beef clean, pat dry, and cut against the grain into very thin slices so that the meat does not become tough during cooking.
Tip:
- Eliminate the fishy smell of the meat by rubbing the beef with minced ginger and rinsing it with clean water.
- Place the meat in the freezer; once it is slightly frozen, it will be easier to cut.
Using the pan that sautéed the garlic earlier, add 1 teaspoon of sugar, 1/2 teaspoon of seasoning, 1 teaspoon of lemon juice, and 60ml of water.
Cook the mixture over high heat until it boils vigorously, then add the sliced beef and stir well.
Stir over high heat to minimize the beef releasing water, stir continuously until the beef is just cooked, then remove the beef, leaving the meat juice in the pan.
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Prepare the dressing
Prepare the dressing consisting of: 2 tablespoons of water, 1 tablespoon of sugar, 1 tablespoon of fish sauce, 1/2 tablespoon of salt, 1/2 tablespoon of lemon juice, and minced garlic and chili, then stir gently until all ingredients dissolve.
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Mixing the salad
Mix 400g of shredded cabbage into the mixture of soaked onions and carrots, gently stir, then discard the soaking water and let the mixture drain.
Add the cabbage mixture to a bowl with shredded cucumber and mango, add chopped Vietnamese coriander, mint, stir-fried beef, 5 tablespoons of prepared fish sauce, fried shallots and garlic, fried onions, and crushed peanuts, then mix well.
Adjust the seasoning to suit your family’s taste, then transfer to a plate, adding a little more herbs, fried onions, and crushed peanuts on top to complete.
Tip: When mixing the salad, the stir-fried beef should be cooled before adding it in to keep the salad crispy and delicious.
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Finished Product
The dish of beef cabbage salad has been completed, fragrant, crunchy, and no less nutritious. The dish looks appealing with the white of the cabbage, green of the vegetables, yellow of the mango, accompanied by the strong aroma of fried onions and garlic.
When eaten, the beef is tender, not chewy, the cabbage is crunchy and absorbs just the right amount of flavor, with a slight sourness from the mango that is very pleasant to the palate. Eating it with rice crackers is even better.
2. Beef Cabbage Salad with Shrimp and Pork
Preparation
30 minutes
Cooking
20 minutes
Difficulty
Easy
Ingredients for Beef and Shrimp Salad For 4 people
Pork belly 400 gr Shrimp 500 gr Cabbage 700 gr Green mango 500 gr Red onion 3 bulbs Vietnamese coriander A little Garlic 1/2 bulb Chili 2 pieces Chili powder 1/2 teaspoon Lemon juice 3 tablespoons Fried onion 1 tablespoon Roasted peanuts 1 tablespoon Cooking oil 1 tablespoon Fish sauce 4 tablespoons Sugar/ MSG A little
How to Choose Fresh Ingredients
How to choose fresh shrimp
- For salad shrimp, you should choose those of moderate size, still alive, with a certain transparency, a slightly curved back, and hard shell.
- Choose shrimp with the head firmly attached to the body, the tail evenly folded, not splayed.
- Avoid choosing those that are too large or too small, shrimp that are suffocated or dead, cloudy in color, and feel soft when squeezed. These may have been stored for too long and will not be sweet or tasty.
See details: How to choose fresh shrimp
How to choose fresh pork belly
- You should choose pieces of meat that are light pink, with white-pink skin and soft texture. The layer of fat interspersed with the meat should be bright in color, with a moderate amount of fat, springy when pressed, and have a characteristic aroma.
- Avoid choosing pieces of meat that are too dark or too pale, too much fat, hard skin, or have a foul smell. They may have been stored for too long or be from older pigs, no longer fresh.
See details: How to choose quality pork belly
Tools needed
How to prepare Beef and Shrimp Salad
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Prepare shrimp and pork belly
Shelled shrimp, remove the head, and take out the intestinal tract, then rinse and drain. Boil 100g of shrimp for decoration, and use the remaining 400g of shrimp for mixing the salad.
Wash the pork belly, cut it very thinly. Then marinate the meat with 1 tablespoon of fish sauce, 1/2 tablespoon of sugar, 1 teaspoon of monosodium glutamate, and mix well for the meat to absorb the seasoning.
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Prepare other ingredients
Mango peeled, washed clean and sliced thin.
Cabbage thinly sliced, washed clean and drained.
Garlic and shallots peeled, washed clean, then minced.
Chili washed clean and minced.
Lemon juiced for the extract.
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Sauté shrimp and meat
Add 1 tablespoon of cooking oil into the pan heated on the stove, add minced shallots and sauté until fragrant over high heat, when the shallots are lightly golden and aromatic, add garlic and stir gently, then add 1/2 teaspoon of chili powder and stir evenly for about 1 minute.
Then add the marinated pork belly to sauté together, cook over medium heat, stirring constantly until the meat firms up, then add 400g of prepared shrimp, at this point increase the heat to high to prevent the shrimp from releasing water.
Sauté the mixture until the shrimp and meat are cooked, then turn off the heat and let it cool.
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Mix the dipping sauce for the salad
While waiting for the shrimp and meat to cool after stir-frying, mix the dipping sauce for the salad with the seasoning mixture including: 3 tablespoons of fish sauce, 1 teaspoon of minced chili, the remaining minced garlic, 3 teaspoons of sugar, and 3 tablespoons of lime juice. Then stir well to dissolve the seasoning.
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Mixing salad
Add 5 tablespoons of prepared fish sauce to the shredded cabbage, mix well so that the cabbage absorbs the seasoning, then add the mango and stir well. Adjust the seasoning to suit your family’s taste!
Then add the cooled mixture of meat and shrimp and mix thoroughly before transferring to a plate.
Note:
- Shrimp and stir-fried meat must be completely cool before mixing the salad, as hot ingredients will wilt the vegetables and affect the taste.
- Mix the dressing before adding the meat and shrimp; do not mix after adding them, as the fish sauce with a lot of lime will make the shrimp mushy.
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Completion
Transfer to a plate, add a bit of Vietnamese coriander, 1 tablespoon of roasted peanuts, and 1 tablespoon of fried shallots on top, and decorate with boiled shrimp around the plate to finish.
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Final Product
The dish of beef salad with shrimp and meat has been completed with extremely eye-catching colors, the orange of the shrimp, yellow of the mango, and red of the chili looks extremely appetizing.
In addition, there is the strong aroma of fried garlic and onion, when eaten, it has a mild spicy, sour, and sweet taste that is very delightful, the cabbage is crispy and tasty, the shrimp and meat are tender and not chewy. Eating the salad with rice crackers will be even better.
How to Choose Fresh and Delicious Cabbage
- For salad, you should choose cabbages that are medium-sized, round in shape, have dark green or deep purple color, the skin is shiny, feels firm in hand, and has a certain weight.
- Avoid choosing cabbages that are pale white, flat, or oval in shape, with bruised skin, not intact, and feel light in hand. Because these might be cabbages that have been stored for too long, are fibrous, old, and no longer tasty.
See more:
The article above has guided you on how to make cabbage salad with beef and shrimp salad delicious and refreshing, which can be made right at home. With the detailed recipe above, wish you successful cooking!
*Source reference for the recipe and images from the YouTube channel Vành Khuyên Lê
