Light and crunchy salad combining shredded cabbage with shrimp or crab in a tangy vinaigrette. A fresh, Asian-inspired dish.
Ingredients
- 2 1/2 cups shredded cabbage 1 cup shredded red cabbage 1 head fresh broccoli, cut into florets
- 1 green bell pepper, thinly sliced 1 red bell pepper, sliced
- 1 pound imitation crabmeat, coarsely chopped
- 3/4 cup light mayonnaise 1/4 cup lemon juice
- 2 tablespoons white sugar
- 3 tablespoons white wine vinegar 1 clove crushed garlic
- 1 1/2 teaspoons worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon hot pepper sauce
Instruction
- In a small bowl, whisk together mayonnaise, lemon juice, sugar, white wine vinegar, garlic, Worcestershire sauce, salt and pepper, and chile sauce.
- In a large bowl, combine cabbage, broccoli, bell peppers, and crab. Toss mixture with dressing. Cover, and refrigerate until ready to serve.
