SHRIMP COLESLAW RECIPE:
Steps:
- In a small bowl, combine mayonnaise, lemon juice, sugar, and pepper; stir until well blended. Refrigerate until ready to use.
- Preparing Cabbage:
- A fast and easy way to remove leaves from cabbage is to cut around the core at the base of the cabbage. Remove the core and grasp each individual cabbage leaf at its base, rather than at the leaf's outer edge. Gently lift the cabbage leaf from the cabbage.
- To shred the cabbage by hand, quarter and then core the cabbage. Separate the cabbage quarters into stacks so leaves will flatten when pressed lightly. Use a large knife to cut each stack of cabbage diagonally into thin shreds. To chop the cabbage, turn the pile of shredded cabbage widthwise, then cut the cabbage shreds into a fine dice. If you are making a large Coleslaw salad, it is easier if you use a mandoline, instead of a knife, to slice the cabbage.
- For a crisper cabbage for salads, shred the cabbage and soak it in salted ice water for 15 minutes and then drain.
- In a large bowl, combine chopped cabbage, celery, onion, and shrimp; add prepared mayonnaise mixture and stir until well blended.
- Refrigerate until serving time.
- Makes 4 servings.
SHRIMP WITH WARM GERMAN-STYLE COLESLAW
We love anything that is tangy or has bacon. With fennel and tarragon, this is a super savory dish. I use the medley from Minute Rice if I don't have time to make my own. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off pan drippings, discarding all but 2 tablespoons. Crumble bacon., In same skillet, heat 1 tablespoon drippings with 1 tablespoon oil over medium heat. Add green cabbage, carrot and, if desired, red cabbage and fennel; cook and stir until vegetables are just tender, 1-2 minutes. Remove to a bowl. Stir in green onions, parsley, tarragon, salt and pepper; toss with vinegar. Keep warm., Add remaining drippings and remaining oil to skillet. Add shrimp; cook and stir over medium heat until shrimp turn pink, 2-3 minutes. Remove from heat., To serve, spoon rice and coleslaw into soup bowls. Top with shrimp; sprinkle with crumbled bacon.
Nutrition Facts : Calories 472 calories, Fat 20g fat (5g saturated fat), Cholesterol 156mg cholesterol, Sodium 546mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.
EASY COLESLAW DRESSING
A creamy coleslaw dressing that can be made with ingredients you already have! You can pour it immediately over a 14-ounce package of coleslaw mix or refrigerate until needed.
Provided by GarlicQueen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Coleslaw Dressing Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.
Nutrition Facts : Calories 93.9 calories, Carbohydrate 9.3 g, Cholesterol 5.1 mg, Fat 6.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1 g, Sodium 236.2 mg, Sugar 5.5 g
SHRIMP COLE SLAW
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
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
LOW FAT SHRIMP OR CRAB COLESLAW
Using a low fat yogurt in the dressing makes this healthier without losing out on the taste. Fresh or imitation crab can be used in place of the shrimp, or you can mix the two. Cook time includes chilling time before serving. I adapted this from the book: Quick and Healthy Recipes and Ideas when I wanted an easy and healthy lunch side dish. ZWT REGION: Asia.
Provided by kiwidutch
Categories Salad Dressings
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all of the coleslaw ingredients and mix well.
- Combine all of the dressing ingredients and pour over the coleslaw mix.
- Chill for at least 1 hour before serving.
Nutrition Facts : Calories 50.1, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.2, Sodium 36, Carbohydrate 10.1, Fiber 1.6, Sugar 8.2, Protein 2.3
SHRIMP COLESLAW
I was making coleslaw one day and decided to add some salad shrimp to it, and it was great. My family loves it.
Provided by Nancy Jackson
Categories Other Salads
Time 10m
Number Of Ingredients 6
Steps:
- 1. Put the bag of coleslaw mix into a large bowl.
- 2. Mix up the dressing in a separate bowl. Add the mayonaise, cider vinegar, and sugar. Stir up with a fork.
- 3. Pour dressing over coleslaw mix and stir together until well dressed.
- 4. Rinse shrimp in a strainer with cold water. Drain well, add to coleslaw mix and stir together gently.
- 5. Add chopped green onions if your family likes onions. If not just leave them out.
BEST EVER COLESLAW DRESSING
This is what the recipe is called. I think it's pretty good. Recipe comes from a Canadian Legion Cookbook. This is from the Hamiota, Manitoba Branch No. 174. It is also very easy to make.
Provided by cookalot 2
Categories Salad Dressings
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Use 3 well rounded tbsp Miracle whip.
- Place all ingredients in a jar and shake well.
- Will keep for weeks in fridge.
- Shake before using.
- I like a little fresh ground pepper, but I think you can add garlic, dill, cider vinegar, etc. etc.
Nutrition Facts : Calories 1120.6, Fat 109, SaturatedFat 14.1, Sodium 1.2, Carbohydrate 37.8, Sugar 37.8
COLESLAW WITH COOKED DRESSING
This is a great oil & vinegar coleslaw dish that you can make with the whole head of cabbage. The longer it sits, the better it gets! A great way to always have coleslaw on hand in the fridge, I have been making this recipe for 20+ years, with great results. I found it in our local newspaper's Christmas recipe insert, & have been making it ever since :) Enjoy!
Provided by Chef MarianneL
Categories Low Protein
Time P1DT5m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- -Combine shredded cabbage, onion, and green pepper in a large bowl.
- -Heat vinegar, sugar, and oil in a medium saucepan until sugar is dissolved and syrup is boiling.
- -Pour boiling syrup over cabbage and let stand until salad is cold (do not stir). -When cold, cover and place in refrigerator to chill for 24 hours. When ready to serve, stir to mix cabbage. It's nice because you can make it days ahead.
EASY COLESLAW DRESSING
My mother-in-law gave me this recipe years ago and it is the one I make the most. Super easy. Halve the recipe to cover one bag of prepared slaw vegetables. Prep time does not include chill time.
Provided by Aunt Willie
Categories Salad Dressings
Time 10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together ingredients for dressing in a non-reactive (non-metal) bowl until sugar dissolves.
- Toss with slaw vegetables of choice.
- Refrigerate at least four hours.
- Toss well before serving.
COLESLAW DRESSING
My grandmother was from Germany and this was her mother's recipe.
Provided by SILVANUS
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Coleslaw Dressing Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium saucepan, stir together the egg yolk, sugar, mustard, butter and vinegar. Whisk together over medium heat and boil until thick. Remove from heat and cool. Whisk in the half-and-half. Refrigerate until using.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 7.4 g, Cholesterol 51.8 mg, Fat 7 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 4.1 g, Sodium 66 mg, Sugar 6.3 g
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