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.
You can eat this shrimp cabbage salad as-is, portioned in bowls as a side dish or 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.
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.
Related: Cabbage Fritters (Fried or Baked)
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 of fresh. Grilling or pan searing is recommended for more flavor.
Then once those are ready and chilled, combine with veggies (raw cabbage, sweet bell pepper and green onion), dill and toss with the mayo based creamy dressing.
That’s it.
If you’re not a fan o mayo you can try any my creamy salad dressing recipes or this healthy honey mustard without mayo.
A great way to use leftovers is to serve wrapped in a tortilla.
Make ahead
The salad can be made earlier in the day and stored, covered, in the refrigerator.
More Creamy Salad Recipes
Related: Potato and Egg Salad (Deliciously Layered)
Shrimp Cabbage Salad Recipe
Ingredients
- 4 cups shredded green cabbage - packed
- 2½ cups cooked shrimp - pan seared
- 1 cup cooked rice - Jasmine rice
- 1 cup red bell pepper - sliced
- 3/4 cup green onion or scallions - chopped
Dressing
- 1/2 cup mayonnaise - I used homemade
- 1 tbsp lemon juice
- 1½ tsp Dijon mustard
- 1/3 cup fresh dill - chopped
- 3/4 tsp garlic powder - or 2 minced garlic cloves
- 1 tsp sea salt
- 1/2 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.
The information shown is an estimate provided by an online nutrition calculator.
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Joanna
Saturday 21st of October 2023
So delicious and easy! Thank you for sharing this.