Best Shrimp And Mussel Salad With Cabbage Slaw Recipes

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SHRIMP COLE SLAW



Shrimp Cole Slaw image

A few years ago my husband and I were in Kemah, and with our meal, we were served regular coleslaw with bits of shrimp in it. The slaw was good but we felt that it needed something to spice it up, so I came up with my own recipe. During the hot summer months we enjoy it as a light meal with toasted garlic bread, on these occasion I use 2 pounds of shrimp. Every time I serve this salad it is a big hit and I never have any left over. In order to save preparation time I have the grocer steam the shrimp in Cajun spice, while I do the rest of my shopping. NOTE: The dressing will taste stronger before you toss it with the salad, the salad dilutes the taste of the dressing.

Provided by jackdenton

Categories     Cajun

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (1 lb) bag Coleslaw (cabbage and carrots)
1 -2 lb cooked shrimp (small to medium)
1 cup chopped bell pepper (green, red or both)
1 bunch chopped green onion (all of white and half of green tops)
1 cup mayonnaise (I use Kraft Fat Free)
4 tablespoons lemon juice
1 tablespoon Tony Chachere's Seasoning
3 tablespoons prepared horseradish

Steps:

  • Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
  • In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.

Nutrition Facts : Calories 297.3, Fat 16, SaturatedFat 2.5, Cholesterol 163.6, Sodium 492.7, Carbohydrate 23.1, Fiber 2.4, Sugar 4.4, Protein 17.8

SHRIMP AND CABBAGE SALAD



Shrimp and Cabbage Salad image

This is yet another version of Ramen Noodle Slaw, but with a little different twist -- lime. Also,no nuts, as my family isn't wild about them in a main dish. The bottled dressings listed are Good Seasons and Kraft brands, because that's available here. This makes a great lunch or light supper when it's too hot to eat (but when is that???). It's easy to put together: use a LARGE Tupperware bowl with a lid, and you don't even need to stir, just turn it over a few times, and chill! (Cooking time is chilling time)

Provided by Cinnamom in Illinois

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 medium napa cabbage, sliced thin, including stem pieces (baby bok choy)
1 medium carrot, peeled and grated
1 (8 ounce) can sliced water chestnuts, drained
1 (8 ounce) can bean sprouts, drained
1 (8 ounce) package frozen ready-to-eat cocktail shrimp, thawed and drained
1 (3 ounce) package ramen noodles, oriental or 1 (3 ounce) package shrimp, flavor
1/3 cup asian sesame dressing
1/3 cup French dressing (Catalina)
1 lime, juice of

Steps:

  • Slice (shred) Napa cabbage and place in large bowl.
  • Grate carrot into the cabbage.
  • Add drained water chestnuts, bean sprouts and shrimp.
  • Crush ramen noodles and add those to bowl; sprinkle spice packet over all.
  • Pour in both salad dressings. The directions are for 1/3 cup each, but add or subtract amounts to your liking. Most times, I just squirt until it looks good!
  • Juice the lime over all.
  • Place lid on the bowl and turn over several times. Best chilled for at least an hour.

Nutrition Facts : Calories 391.8, Fat 23, SaturatedFat 4.3, Cholesterol 110.4, Sodium 770.1, Carbohydrate 31.5, Fiber 3.1, Sugar 9.6, Protein 17

ASIAN SHRIMP AND CABBAGE SALAD



Asian Shrimp and Cabbage Salad image

Rather like a deconstructed Thai Spring Roll. If you want to make it super easy, purchase pre-cooked shrimp from your deli counter. From Melissa Clark in the New York Times.

Provided by lecole54

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb medium shrimp, shelled and deveined
3 tablespoons olive oil, extra virgin
1 1/2 tablespoons fish sauce
1 lime, zest and juice, plus lime wedges for serving
1 tablespoon light brown sugar
1 teaspoon Thai red curry paste
1 small shallot, very finely chopped
1/2 small green cabbage, cored and finely shredded (6 packed cups)
2 carrots, julienned
2 kirby cucumbers, very thinly sliced
1 cup unsalted dry roasted peanuts, coarsely chopped
1 cup cilantro leaf

Steps:

  • Step 1: Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
  • Step 2: In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.

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