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Epicurious

Coleslaw with Bay Shrimp and Tarragon

2.9

(3)

Thanks to the addition of some shrimp, coleslaw becomes a light main-course salad. Flaked cooked fish would also work nicely.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1/2 cup mayonnaise
1/4 cup fresh lemon juice
1/2 teaspoon dried tarragon
6 cups thinly sliced green cabbage
1 1/2 cups coarsely grated carrots
1 cup thinly sliced red onion
1 pound cooked bay shrimp

Preparation

  1. 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.

TagsCole SlawSlawSaladShrimpShellfishSeafoodCabbageLeafy GreensVegetableStarterMainDinnerNut FreeDairy FreeGluten FreeEasyQuickBon Appétit
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