This family-favorite recipe is a healthier twist on an iconic Gulf Coast favorite! This dish was inspired by a waterfront Gulf Coast restaurant I loved as a kid in the 70’s!

Just like Mexican restaurants serve salsa, this place served a tiny bowl of this seafood-studded slaw with every meal. And I would have been just as happy if that’s all I got for dinner!

Ingredients:

• 1 large head Cabbage, finely chopped (I use a food processor on pulse)

• 1/4 C. finely diced Bell Pepper

• 1/2 C. finely diced Onion (Red is my favorite)

• 1/2 C. finely diced Celery

• 1 C. Italian Vinaigrette*

• 2-3 t. Garlic Powder

• 1 t. Onion Salt

• Tony Chachere’s Seasoning, to taste

• 1/2-1 C. Mayonnaise (homemade is best)

• 1-2 lbs Boiled Shrimp, peeled (chopped if large)

• Tabasco (optional)

Instructions:

1. Add 2-3 t. Zatarain’s Shrimp & Crab Boil to a pot of boiling water and cook peeled shrimp until done (3-5 minutes). (Or Saute’ in avocado oil and Tony’s Creole Seasoning)

2. Whisk together the wet ingredients and seasonings.

3. Add in Veggies and Shrimp. Stir gently to combine.

*The original recipe used Wishbone brand salad dressing, but there’s just too much junk in the ingredients, so I often just make my own from scratch. But in a pinch, I like to use “Brianna’s Real French Vinaigrette.”