Oregon Shrimp and Cabbage Salad
Recipe: #13407
July 27, 2014
Categories: Salads, Fish/Seafood Salad, Shrimp, Cabbage, Pacific Northwest, more
"Adapted from Gourmet Magazine, June 1970. Fro0m Tom Swafford. Cook time is chilling time."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (139.9 g)
- Calories 351.9
- Total Fat - 29.4 g
- Saturated Fat - 7.7 g
- Cholesterol - 52.4 mg
- Sodium - 519.6 mg
- Total Carbohydrate - 19 g
- Dietary Fiber - 0.9 g
- Sugars - 11.3 g
- Protein - 4.1 g
- Calcium - 56.1 mg
- Iron - 0.9 mg
- Vitamin C - 20.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine sugar, flour, mustard, salt and hot sauce in small bowl. Set aside.
Step 2
Heat oil in a saucepan.
Step 3
Add vinegar and cook over low heat, stirring, until thickened. Do not boil.
Step 4
Mix cream and egg yolks together.
Step 5
Slowly add to pan, stirring constantly until smooth.
Step 6
Season and let cool slightly.
Step 7
Pour over cabbage.
Step 8
Mix well.
Step 9
Cool and refrigerate several hours.
Step 10
Just before serving, mix in shrimp.
Step 11
Mix in mayonnaise or cream if desired.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use fresh shrimp for this recipe.
- If you prefer a creamy dressing, use mayonnaise instead of heavy cream.
- Instead of vegetable oil, use olive oil. The benefit of this substitution is that olive oil contains monounsaturated fats which are more beneficial for heart health than the saturated fats found in vegetable oil.
- Instead of mayonnaise, use Greek yogurt. The benefit of this substitution is that Greek yogurt contains probiotics which can help improve digestion and gut health, as well as being lower in calories than mayonnaise.
Spicy Shrimp and Cabbage Salad Replace the hot sauce with 1/4 teaspoon of cayenne pepper and add 1/4 teaspoon of garlic powder to the dressing. Increase the amount of mayonnaise to 1 cup and add 1 tablespoon of Dijon mustard to the dressing.
Garlic Parmesan Roasted Potatoes - These potatoes are the perfect side dish to the Oregon Shrimp and Cabbage Salad. They are roasted in a delicious garlic and Parmesan cheese sauce, making them flavorful and delicious. The potatoes provide a nice contrast to the light and refreshing salad, and the garlic and Parmesan flavors are a great compliment to the salad.
Recommended Dish Title: Spinach and Artichoke Dip -
Recommended Dish Description: This creamy spinach and artichoke dip is the perfect accompaniment to the Oregon Shrimp and Cabbage Salad. The creamy texture of the dip provides a nice contrast to the crunch of the salad, and the artichoke and spinach flavors are a great complement to the shrimp and cabbage. The dip can be served as an appetizer or as a side dish to the salad.
FAQ
Q: What type of oil should I use for the dressing?
A: Vegetable oil is recommended for the dressing.
Q: How much dressing should I use?
A: It depends on your personal preference, but a general rule of thumb is to use two parts oil to one part vinegar.
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Fun facts:
This Oregon Shrimp and Cabbage Salad recipe was adapted from Gourmet Magazine, June 1970. The original recipe was created by Tom Swafford, a famous chef and restaurateur from Oregon.
This dish is often served during the Oregon Coast Crab Festival, an annual event held in Newport, Oregon. The festival celebrates the local seafood industry and has been held since 1938.