Spicy Cabbage Salad With Shrimp & Pecans
Recipe: #17039
January 27, 2015
Categories: Lunch, Salads, Fish/Seafood Salad, Shellfish, Shrimp, Vegetables, Cabbage, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Brunch, Entertaining, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Summer, Weeknight Meals, Refrigerator, Make it from scratch more
"The original recipe is by Tyler Florence, I'm sharing it here with a few changes and additions I made, it's so good!"
Original recipe yields 6 servings
Ingredients
-
-
-
-
-
-
-
- DRESSING
Nutritional
- Serving Size: 1 (533.5 g)
- Calories 464.5
- Total Fat - 28.5 g
- Saturated Fat - 3.6 g
- Cholesterol - 57.7 mg
- Sodium - 668.8 mg
- Total Carbohydrate - 47.7 g
- Dietary Fiber - 14.3 g
- Sugars - 19.3 g
- Protein - 13.8 g
- Calcium - 186.7 mg
- Iron - 2.7 mg
- Vitamin C - 108.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large bowl, combine the cabbage, carrots, apples, onion, pecans, cooked shrimp and avocado, NOTE if your serving it right away then add in avocado and apples, if not add them in just before you serve the salad.
Step 2
In a small bowl, stir together the mustard, sugar, mayonnaise, garlic powder, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning.
Step 3
Serve.
Tips & Variations
No special items needed.
