Is cole slaw salad? Well, it wouldn’t be very Texan of me to have a salad month- or to close-out the summer -without a cole slaw recipe. This is my personal favorite. For the sake of making it a full meal, I added boiled shrimp. You could use ham or salmon or even crawfish instead, or just serve a smaller portion as a side dish. And if you’re fortunate enough to have pre-shredded cabbage and carrots at the ready, this is an incredibly quick recipe!
[Prep: 5-15min / Cook: –]
Ingredients– 1/2 head of white cabbage
– 1/2 head of red cabbage
– 1 cup shredded carrots
– about 1/2 cup chopped pecans
– 200g cooked, refrigerated cocktail shrimp
Dressing
– 1/2 cup mayonaise
– 1/2 cup white wine vinegar (or cider vinegar)
– 1/4 cup sugar
– tsp each of salt and pepper
- If necessary, rinse and shred the two types of cabbage and carrots.
- In a large bowl, combine the cabbage, carrots and pecans.
- In a separate bowl, combine all dressing ingredients and mix smooth.
- Pour dressing over salad and stir/mix until well-coated.
- Top with shrimp and refrigerate (letting it sit for 20min -> a few hours will help the dressing thicken and set).
- Ready to eat!
[Serves 2 full meals, or 4-6 side dishes]
