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Broccoli Slaw & Cabbage Shrimp Salad Recipe

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This recipe for Broccoli Slaw & Cabbage Shrimp Salad, by , is from Cooking to Cure Cancer , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie Freshwater
Added: Wednesday, March 18, 2009


3/4 pkg. Cole slaw mix (or approximately 3/4 lb cabbage, shredded)
1 c. shredded red cabbage for color
1 pkg. (12 oz) Broccoli slaw
1/2 c. fresh matchstick carrots
4 green onions, chopped
1+ lb frozen salad shrimp, thawed (amount depends on your audience & budget and what your main dish will be)
2 packages ramen noodles, broken into bite size pieces, sans seasonings

Kraft Light Asian Toasted Sesame reduced fat dressing to taste, or make your own dressing:
1/2 c. olive oil
1 tsp. sesame seed oil
4 Tbsp. sugar
1 tsp. pepper
8 Tbsp. rice vinegar
1 tsp. salt

Toasted sesame seeds*

Rinse/drain and then toss the veggies together in a large bowl. Rinse and drain the shrimp and add to the veggies. Add the broken up Ramen noodles (discard the seasoning packet). Pour the dressing over the salad and marinate 4 hours or overnight.

Just before serving stir some toasted sesame seeds*, leaving some to sprinkle on top of the salad.

Personal Notes:
Personal Notes:
Iíve sent this with my husband to several gatherings, and the bowl always comes back clean as a whistle!! This makes a BIG! Salad!
*cashew pieces, almond slivers, or even shelled pine nuts would serve as alternatives Nuts are healthy treats, but use sparingly as they also add lots of calories.




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