Creamy Coleslaw Recipe

Caraway-Shrimp Coleslaw on a Grilled Hamburger,

Caraway-Shrimp Coleslaw

One coleslaw recipe is much like another until you add shrimp, a little caraway seed, and a little secret that will get you the rave reviews for your coleslaw. Down with "watery coleslaw syndrome!" 

With only slight adjustments Shrimp Coleslaw becomes a meal in itself. Either way, leftovers are terrific on fish tacos, hot dogs or hamburgers, pictured.

Caraway-Shrimp Coleslaw

This is the simplest of coleslaw dressings, but delicious.

1 small head green cabbage, shredded
3/4 cup mild grated or minced onion
1 1/2 cups cooked salad shrimp or chopped shrimp meat
1/2-1 cup mayonnaise
2 teaspoons caraway seed
2 teaspoons salt, or to taste

1/2 cup toasted chopped or slivered almonds, optional

How to make coleslaw that doesn't turn out watery:

    Cabbage tends to get watery once it is cut. Salt releases the natural juices, taking your dressing with them to the bottom of the bowl. So by starting with a small amount of dressing and adjusting later, you can avoid the common but dreaded "watery coleslaw syndrome."

Toss the cabbage, onion, and shrimp together in a large serving bowl. Stir in 1/2 cup of the mayonnaise. Add the caraway seed and salt. Refrigerate for at least 2 hours.

Drain the coleslaw, then adjust the mayonnaise and salt if necessary. Top with toasted almonds. Chill until ready to serve. Makes 8 to 12 servings.

  1. To toast the nuts, cook them in a dry skillet over medium heat, tossing occasionally, until crisp, 5 to 10 minutes.

Main Dish Shrimp Coleslaw Recipe

As a side dish, coleslaw is mild and complementary. As a main dish, however, it needs to carry more of the flavor. Here's how:

Sauté 2 pounds of medium-large peeled and deveined shrimp in 2 tablespoons olive oil, 1-2 tablespoons chopped fresh garlic, and 1/2 teaspoon ground cayenne pepper. When cooked through, remove the shrimp from the heat and cool.

For the dressing, add 1 tablespoon lemon juice, 1/2 teaspoon dry mustard, 1 teaspoon sugar, and 1/2 teaspoon black pepper (or to taste) to 1 cup mayonnaise.

Toss the dressing with the cabbage, onion, caraway seed and shrimp as above. Salt to taste and toss again. Top with toasted nuts. Serve with warm slices of garlic French bread.

Serves 4 to 6 as the main course.

More BBQ Sides like the Creamy Coleslaw Recipe

Homemade Caesar Salad

Rice and Artichoke Salad

How to Cut Cabbage for Cole Slaw

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