Shrimp And Mussel Salad With Cabbage Slaw Recipes

SHRIMP AND CABBAGE SALAD

Steps:

• Slice (shred) Napa cabbage and place in large bowl.
• Grate carrot into the cabbage.
• Add drained water chestnuts, bean sprouts and shrimp.
• Crush ramen noodles and add those to bowl; sprinkle spice packet over all.
• Pour in both salad dressings. The directions are for 1/3 cup each, but add or subtract amounts to your liking. Most times, I just squirt until it looks good!
• Juice the lime over all.
• Place lid on the bowl and turn over several times. Best chilled for at least an hour.

ASIAN SHRIMP AND CABBAGE SALAD

Steps:

• Step 1: Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
• Step 2: In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.

SHRIMP COLE SLAW

Steps:

• Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
• In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.

SHRIMP AND MUSSEL SALAD WITH CABBAGE SLAW

Steps:

• Bring hot water, sufficient to cover the shrimp, to boil. Drop in the shrimp. Leave in the hot water for no more than 90 seconds. Drain and run cold water over. Peel. (You can peel before you cook if you prefer. I tend to peel some while waiting on the water, and the rest after. You can even skip this step by buying pre-cooked shrimp, but I find they often taste a little funky.).
• Bring hot water, sufficient to cover the mussels, to boil. Drop in the mussels -- there were enough of these that I divided the lot and did this step twice -- and let them cook. When foam starts rising, after about 3 minutes, you can reduce the heat to a strong simmer, and fish out (using tongs) the mussels whose shells are opening, and place in a separate bowl. By seven minutes, all the mussels that will open should have done so, unless your pot was too tightly packed. Run cold water over the retrieved mussels. Best is to put the mussels in a bowl that is directly under running cold water as you retrieve them. Discard any mussels that do not open. The opening size should be over 1/8th inch for it to count for something I'd serve to others, not to mention eat myself.
• Remove mussels from their shells, and add to shrimp, and store, covered, in fridge.
• Slice thinly: cabbages, onion, fennel bulb. Roughly chop shreds to smaller amounts.
• If your cucumber is waxed, or if it has a thick skin, peel it. Otherwise you may optionally leave the skin on. Slice cucumber into very fine slices. Halve or quarter these, depending on the thickness of the cucumber.
• Put the above vegetation into a large serving bowl.
• Add the fresh parsley (don't stint, but I didn't measure it), chopped fine. Add the capers, the ground pepper and the nigella seeds. Make the nigella seeds, if you have them, a heaping tablespoonful.
• Add the chilled seafood.
• Dressing: the juice of 1.5 large lemons (slice lemons into segments and squeeze, removing seeds as you go). Add the vinegar and the olive oil, mix, and pour over your salad. Toss the salad up. Try to get everything coated, lightly. Feel free to add a little bit more of the oil and the vinegar, if you think this needs.
• Optional garnish at the end: 1 tomato (from a roadside stand, a farmer's market, or your own garden, NOT the supermarket) sliced and laid invitingly atop the salad.