Coleslaw with Bay Shrimp and Tarragon
Thanks to the addition of some shrimp, coleslaw becomes a light main-course salad. Flaked cooked fish would also work nicely.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
American
Salad
Onion
Shellfish
Vegetable
Side
Quick & Easy
Lunch
Mayonnaise
Seafood
Shrimp
Carrot
Summer
Chill
Tarragon
Cabbage
Bon Appétit
Florida
Pescatarian
Paleo
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
- 1/2 cup mayonnaise
- 1/4 cup fresh lemon juice
- 1/2 teaspoon dried tarragon
- 1 1/2 cups coarsely grated carrots
- 1 cup thinly sliced red onion
- 6 cups thinly sliced green cabbage
- Carbohydrate 17 g(6%)
- Cholesterol 154 mg(51%)
- Fat 24 g(36%)
- Fiber 5 g(20%)
- Protein 18 g(36%)
- Saturated Fat 4 g(18%)
- Sodium 862 mg(36%)
- Calories 346
Preparation Combine mayonnaise, lemon juice and tarragon in large bowl; whisk to blend. Mix in cabbage, carrots and onion. Season to taste with salt and pepper. Mix in shrimp. Cover and refrigerate at least 30 minutes and up to 4 hours.
Preparation Combine mayonnaise, lemon juice and tarragon in large bowl; whisk to blend. Mix in cabbage, carrots and onion. Season to taste with salt and pepper. Mix in shrimp. Cover and refrigerate at least 30 minutes and up to 4 hours.
