Cabbage Shrimp Salad Recipes
THAI SHRIMP AND CABBAGE
"This spicy shrimp is absolutely wonderful served over shredded cabbage. When I'm in a hurry, I use packaged coleslaw mix instead," notes Beth Malchiodi of Brooklyn, New York. "It's a welcome change from rice."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.
Nutrition Facts : Calories 267 calories, Fat 15g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 1181mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.
SHRIMP AND CABBAGE SALAD
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
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
SHRIMP SALAD
Using plenty of lemon - both the zest and juice - is the secret to this tangy, creamy shrimp salad. If you're using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you're starting with precooked shrimp, you can skip the first step entirely.
Provided by Melissa Clark
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
- Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
- Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.
SEAFOOD AND CABBAGE SALAD
This is a beautiful and delicious salad that was popular in our salad bar when we had our restaurant. Red and green vegetables are mixed together with the imitation crab, and then tossed with a light and lemony dressing.
Provided by Wilma Scott
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together mayonnaise, lemon juice, sugar, white wine vinegar, garlic, Worcestershire sauce, salt and pepper, and chile sauce.
- In a large bowl, combine cabbage, broccoli, bell peppers, and crab. Toss mixture with dressing. Cover, and refrigerate until ready to serve.
Nutrition Facts : Calories 98.2 calories, Carbohydrate 18.7 g, Cholesterol 11.4 mg, Fat 0.5 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 661.2 mg, Sugar 9.6 g
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