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.
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.