Seafood And Cabbage Salad

So good! Added tri-color rotini, otherwise made as directed. Will definitely make again.

We loved it! Added diced cucumber, no green pepper. Had mini red, yellow & orange peppers. Had red wine vinegar, not white on hand and it was just as colorful and yummy! Love the tangy dressing!Will do again for sure!

This was delicious. Basically a slaw with a little protein, and we enjoyed it as a light summer entree instead of a side. I replaced all the veggies with 4 cups bagged coleslaw mix and 4 cups broccoli slaw mix, which made prep a breeze!

This is a real winner — nearly all guests came back for seconds. I was serving 12, so I added a bit more of the cabbages along with a pound of peeled/deveined shrimp cut in 1/2 (30-40 size). I also added sliced green onion, finely diced celery, a diced avocado, and — this was key — a couple tablespoons of fresh tarragon. I made the dressing called for in the 8-servings recipe, but even with the added cabbage, veggies and shrimp, I only used 2/3 of the dressing and it was perfect. I saved the other third to whip it up again later in the week for a lunch for 4.

I made this with a bag of broccoli slaw, letting it ‘marinade’ for a few hours before digging in. Simple and tasty. Hit the spot!

I’ve made this 100+ times! I use brown sugar instead of white and I use red wine vinegar instead of white wine vinegar. I also make it without the crab meat. It’s delicious!

This wasn’t what I was looking for, but it was very tasty. I stevia in leiu of sugar, but followed the recipe otherwise. Very bright salad, nice alternative to coleslaw. I would make again. Note this is a huge batch… potluck sized. So it’s a good thing I like it, will be eating it for a few days.

Pretty dam good salad. But I just want to precise that the recipe gave me 6 protions of 320 kcal each. So careful if you are keeping track of your calorie.

This is what I call a dangerous salad. I ate the whole thing myself. Absolutely delicious, plan to make it for summer potlucks and parties moving forward.

Very good, I subbed fresh peas out of the garden since I didn’t have any broccoli and it was delicious !

I didn’t have the broccoli so I put in green onions and used sweet peppers. It’s delicious!

I didn’t have the broccoli so I put in green onions and used sweet peppers. It’s delicious!

absolutely, unequivocally delicious. My wife and I loved it. Going in my favorites category. No doctoring this recipe up.

This is hands down the best seafood salad I have ever had.. This is definitely a keeper!!

This is a great recipe that everyone loved. After reading other reviews I modified very slightly with additions: I added 2 stalks of celery, some green onions, and one carrot. The flavor was outstanding and today I will be making this again as there was none left from last nights dinner. I will add some baby shrimp as well tonight.

I love the versatility of this recipe! I think you could make it with almost any seafood and any combination of veggies. The dressing is the key yummy factor! I’ve made it with baby shrimp and with a big can of pink salmon, and both were tasty. I also throw in whatever else I find in the fridge — green onions, shredded carrots, frozen peas, frozen corn — and I suspect that chopped boiled egg or even diced apple would be good additions. I also add whole grain rotini to convert it to a stand-alone lunch, and I gotta tell you, I can eat this stuff for days on end without getting tired of it. I definitely know what I’m taking to my next potluck! THANK YOU, Wilma!

Awesome and easy.

I’ve been making this salad for years, but recently I have begun subbing 3/4 c fat free sour cream for some of the mayo and increasing the amount of hot sauce. Sometimes I add some old bay or cajun seasoning to change up the flavor.

The Boy and I made this tonight. Just a few slight changes. It was just red cabbage with carrots, yellow pepper and zucchini. We added a bit more pepper and hot sauce to the sauce. We used shrimp instead of crab and I must say, we both really liked it. If you like a spicier sauce, add more hot sauce or pepper. We also used lime juice. I would make this again.

I love this recipe. My husband and I do not like mayonnaise, so I substitute it with plain 0% fat free Greek Yogurt, eliminate the soy sauce and add a good balsamic vinegar instead with a good creole mustard and add 4 garlic cloves and add 2 pounds of small boiled shrimp. We live in south Louisiana where fresh crab meat is always available so I use it instead of the imitation. Nothing better than the real thing. Great recipe, thanks for Allrecipes for this one. I love your app.

I had cabbage that needed using up and after reading the positive reviews I gave this a try. This recipe is super easy to prepare and you don’t need to change a thing if you don’t want to. The dressing is incredible. I did add grated carrot and skipped the green pepper but only because I was out of it. I balanced it out by adding a bit more red pepper which I sliced extra thin. Thanks for this amazing 5 star recipe!