Sea Slaw
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A colorful luncheon salad or a warm evening entrée.
Ingredients:
- 1/2 lb shrimp, cooked and shelled
- 3/4 lb cooked halibut
- 1.5 cups chopped red cabbage*
- 1.5 cups chopped green cabbage*
- 1/2 cup grated carrots (approximately 1/4 lb fresh carrots, without tops)
- 1/4 cup snipped fresh parsley
DRESSING:
- 3 Tbsp lemon juice
- Salt and freshly ground pepper, to taste
- 2/3 cup extra-virgin olive oil
Directions:
Cut shrimp and halibut into bite-size pieces and place in a large mixing
bowl. For dressing, combine lemon juice and salt in a small bowl. Whisk in
olive oil in a slow, steady stream. Add freshly ground pepper to taste. Add
cabbage, carrots and parsley to seafood. At serving time, add enough dressing
to coat all the ingredients, or serve dressing separately.
Note: A 1 lb cabbage will yield approximately 3.5 - 4.5 cups shredded cabbage.
Makes 6 servings
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