Shrimp, Apple and Napa Cabbage Slaw

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Ingredients

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  • 1/4 cup mayonnaise
  • 1 (6 ounce) container plain Greek yogurt
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon each curry powder, ground cumin and ground ginger
  • 1 tablespoon honey
  • 2 tablespoons lemon juice
  • 2 apples (Fuji, Braeburn, Honeycrisp)
  • 1 small head Napa cabbage, finely shredded (about 5-6 cups)
  • 1/2 small head red cabbage, finely shredded (about 1 1/2 cups)
  • 1 medium carrot, peeled, grated
  • 1 pound cooked shrimp
  • 1/4 cup toasted pecan pieces
  • Salt and freshly ground black pepper

Directions

Whisk together mayonnaise, yogurt, vinegar, curry, cumin, ginger and honey.
Season to taste with salt and pepper.
Combine lemon juice with about 2 cups of water in a bowl.
Peel and dice apples, and immediately place in lemon water to prevent discoloration.
Toss together remaining ingredients, except pecans.
Drain apples well and add to slaw.
Add dressing, toss well, and adjust seasoning to taste.
Top with toasted pecans.
Serve chilled, or cover and refrigerate for up to 3 hours until ready to serve.

Recipe from Central Market Mill Creek - Culinary Resource Center
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