Sea Slaw
Submitted by lloyds49
Chilled coleslaw loaded with boiled shrimp in a tangy lemon-mayo dressing spiked with Worcestershire, mustard, and Tabasco. A coastal side dish that gets better overnight.
YIELD
6 servingsPREP
40 minCOOK
20 minREADY
Coleslaw just got a serious upgrade from the sea.
Boiled shrimp gets chopped and tossed with crisp shredded cabbage and scallions, then dressed in a zesty mayo spiked with lemon juice, dry mustard, Worcestershire, and a dash of Tabasco for a little coastal heat.
This isn’t your average picnic slaw. It’s got protein, it’s got crunch, and that dressing sharpens up beautifully after six hours in the fridge.
Make it the night before a cookout or beach day and let it do its thing. It only gets better with time.
Pro Tips
- Don’t overcook the shrimp. Boil just until pink and curled, then pull them out. Rubbery shrimp will ruin the texture of the whole slaw.
- Reserve a few whole shrimp for garnish before chopping the rest. It makes the presentation pop.
- Let it chill a full 6 hours minimum. The cabbage softens just enough to absorb the dressing while still keeping a good crunch.
Ingredients
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).
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