Name: Coleslaw with Bay Shrimp and Tarragon
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

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

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 Slaw Slaw Salad Shrimp Shellfish Seafood Cabbage Leafy Greens Vegetable Starter Main Dinner Nut Free Dairy Free Gluten Free Easy Quick Bon Appétit

Recipe notes

Pickle Coleslaw

Creamy, vinegary, and with lots of fresh dill.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.