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Shrimp and Cabbage Salad

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

CostModerate

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationgluten-free, lactose-free, low carb, peanut free, soy free, tree nut free

Mealdinner, lunch

Taste and Texturecreamy, crisp, light, tangy

Type of Dishmain course salad, salad

Ingredients

  • 2 cups cooked shrimp broken into smallish pieces, and a few whole shrimp for garnish
  • ½ cup chopped celery
  • ½ cup chopped shredded cabbage
  • Mayonnaise
  • 1 tablespoon prepared mustard
  • Salt and freshly ground pepper to taste
  • Watercress or sliced tomatoes
  • Hard-boiled eggs, sliced

Instructions

Combine the shrimp, celery, and cabbage, and toss well with mayonnaise and mustard. Correct the seasoning and let the mixture ripen in the refrigerator 2 or 3 hours. Arrange on a bed of watercress or surround with a ring of sliced tomatoes. Garnish with additional mayonnaise, sliced hard-boiled eggs, and whole shrimp. Serve as a main course for lunch or supper.

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