Shrimp Cabbage Salad Recipe

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Total Time:
25 minutes mins

Yields:
6 people
Recipe





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This shrimp cabbage salad features fresh shredded cabbage, cooked shrimp and rice, crunchy sweet bell pepper and green onion, all coated in a creamy dill dressing. Serve this cabbage and shrimp salad for lunch or dinner – it has protein, fresh veggies and a little bit of carbs – making it also a nice filling all-in-one meal.

I usually like to keep shrimp for poke bowls, and cabbage for making my favorite coleslaw with avocado, but I thought combining them together would make a flavorful fiber rich salad. So here it is!

How To Make This Shrimp Cabbage Salad

To make this salad you need to cook 2 ingredients in advance: the shrimp and rice (or use leftovers). You can either use frozen (thawed) shrimp, or fresh. Grilling or pan searing is recommended for more flavor.

See the picture below with all ingredients (portioned) that you will need to make this shrimp salad.

^{Ingredients needed for making this shrimp cabbage salad.}

Then once those are ready and chilled, combine with veggies (raw cabbage, sweet bell pepper and green onion), toss with the mayo based creamy dressing.

That’s it.

To prepare the creamy dressing is also really simple: mix all ingredients in a bowl until combined.

To assemble the salad: make the the creamy dressing and mix with the rest of ingredients.

If you’re not a fan o mayo you can try anyof my creamy salad dressing recipes or this healthy honey mustard without mayo.

How To Serve The Salad

• Side Dish: Eat this shrimp cabbage salad as-is, portioned in deep bowls;
• As an appetizer: Spooned into a lettuce leaf (or a puff pastry shell) as a shrimp coleslaw. Either way it’s a going to be a hit for any festive table during holidays. I love making it for large crowds and parties.
• Packed in a lunch-box: use leftovers to serve it wrapped in a tortilla.

Make ahead

The salad can be made earlier in the day and stored, covered, in the refrigerator. Keep it for maximum 2-3 days.

Shrimp and cabbage salad.

More Creamy Salad Recipes

Healthy Radish Cucumber Salad

Chicken Salad With Cranberries Walnuts & Avocado

Creamy Chickpea Salad With Cabbage (Vegan)

Wholesome & Flavor-Packed Beet Salad Recipes (Gut Friendly)

Related: Potato and Egg Salad (Deliciously Layered)

Print Recipe

Shrimp Cabbage Salad Recipe

This shrimp cabbage salad features fresh shredded cabbage, cooked shrimp and rice, crunchy sweet bell pepper and green onion, then coated in a creamy dill dressing. Serve this cabbage and shrimp salad for lunch or dinner – it has protein, fresh veggies and a little bit of carbs – making it also a nice filling all-in-one meal.

Cook Mode
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Prep Time
13 minutes mins
Cook Time
7 minutes mins
Assembling Time
5 minutes mins
Total Time
25 minutes mins
Course:
Appetizer, Salad, Side Dish
Cuisine:
American, Clean Eating, Dairy Free, Gluten Free
Servings:
6 people
Calories:
244kcal
Author:
Olga Caz
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Ingredients   1x 2x 3x

• 4 cups shredded green cabbage – packed
• 2½ cups cooked shrimp – pan seared
• 1 cup cooked rice – Jasmine rice
• 1 cup red bell pepper – sliced
• ¾ cup green onion or scallions – chopped

Dressing

• ½ cup mayonnaise – I used homemade
• 1 tbsp lemon juice
• 1½ tsp Dijon mustard
• ⅓ cup fresh dill – chopped
• ¾ tsp garlic powder – or 2 minced garlic cloves
• 1 tsp sea salt
• ½ tsp black pepper

Instructions  

Prepare the ingredients

• Cook the rice. Meanwhile the rice is boiling prepare the shrimp.
• Cook the shrimp by boiling or pan searing. Just make sure to pat dry with paper towels and remove the tails first.
• Season with salt and pepper and heat 1 teaspoon of olive oil on medium-high until hot. Cook the shrimp, without stirring, 2 to 3 minutes.
• Transfer to a plate to cool.
• Also when the rice is ready take the amount you need for the salad an let it cool.

Make the creamy dressing

• In a large bowl, whisk together mayonnaise, lemon juice, Dijon mustard, garlic and season with salt pepper. Add the chopped fresh dill and give it a final stir. Set aside.

Assemble the salad

• In the same large bowl add the cooled cooked shrimp, rice, shredded cabbage, chopped green onion, bell pepper, and toss with the dressing until combined. 
• Serve chilled.

Notes

Recipe Tips and Variations

• Storing: Store up to 2 days refrigerated.
• No mayo: use an avocado based dressing instead.
• No rice: used cooked potatoes or raw apples.
• Add crunch: mix in some nuts and seeds.
• Add avocado (cubed) for more creaminess.

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Nutrition

Serving: 200g (1.5 cups)
|
Calories: 244kcal
|
Carbohydrates: 13.7g
|
Protein: 16.2g
|
Fat: 14.2g
|
Sodium: 583mg
|
Fiber: 2.4g
|
Sugar: 3g

The information shown is an estimate provided by an online nutrition calculator.

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