Sea slaw (fgdn81a)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Shrimp; fresh or frozen, |
| Peeled and deveined | ||
| 4 | cups | Cabbage; shredded |
| (about 1/2 medium head) | ||
| ¼ | cup | Green onions; tops included, |
| Sliced | ||
| ¾ | cup | Mayonnaise |
| ¼ | cup | Fresh lemon juice |
| 1 | teaspoon | Sugar (optional) |
| 1 | teaspoon | Seasoned salt |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Tabasco 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).