Sea Slaw
Yield
6 servingsPrep
40 minCook
20 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
shrimp
fresh or frozen, peeled and deveined |
|
| 4 | cups |
cabbage
shredded |
|
| ¼ | cup |
scallions, spring or green onions
tops included, sliced |
|
| ¾ | cup |
mayonnaise
|
|
| ¼ | cup |
lemon juice
|
|
| 1 | teaspoon |
sugar
optional |
|
| 1 | teaspoon |
seasoned salt
|
|
| ½ | teaspoon |
dry mustard
|
|
| ¼ | teaspoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
shrimp
fresh or frozen, peeled and deveined |
|
| 946 | ml |
cabbage
shredded |
|
| 59 | ml |
scallions, spring or green onions
tops included, sliced |
|
| 177 | ml |
mayonnaise
|
|
| 59 | ml |
lemon juice
|
|
| 5 | ml |
sugar
optional |
|
| 5 | ml |
seasoned salt
|
|
| 2.5 | ml |
dry mustard
|
|
| 1.3 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
Directions
Boil shrimp.
Reserve a few whole shrimp for garnish and chop the remainder.
In a bowl, toss cabbage, cooled shrimp and onions; set aside.
In a small bowl combine mayonnaise, lemon juice, sugar, seasoned salt, mustard, worcestershire and tabasco sauce.
Pour over shrimp mixture and toss to coat.
Add salt to taste.
Garnish with reserved shrimp and chill at least 6 hours (or overnight).
