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Prawn Coleslaw Recipe


Coleslaw is a classic accompaniment to summertime grilled meats, fish, and poultry. Many consider it a necessity at barbecues and summer get-togethers. There are probably as many versions of coleslaw as there are individual families serving it at any given time.
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The British are very fond of coleslaw, so much that recently, as I was perusing the aisles of ASDA, a large grocery chain in the UK, I counted 9 different versions of it in the prepared food aisle. Among the varieties, there was traditional coleslaw, coleslaw with an English mustard vinaigrette, low-fat coleslaw, and coleslaw made with finely grated parsnip and sweet potato instead of cabbage. I saw a premium coleslaw with an herb and sun-dried tomato dressing, and another with pineapple and mango. One version that caught my eye was called Prawn Coleslaw; it was bound together with Marie Rose dressing; I purchased this version and took it to my hotel room to try.

Marie Rose dressing is a creamy sauce composed primarily of mayonnaise and ketchup with a few other ingredients to give it flavor. Itís similar to Louie or thousand island dressing, and is served extensively in the UK as a seafood sauce with shrimp, crab, and other seafood. It is quick and easy to make, especially in the blender, but it can also be quickly whisked together by hand with excellent results.

If youíre looking for something different, but want to stick with coleslaw, why not try this delicious version. I use frozen coldwater salad shrimp because I like the texture better, but you can use any type of small shrimp you like, even canned. If you happen to have fresh lobster or crab, you can throw that in, instead of or in addition to the shrimp, to make this coleslaw even more delicious (and expensive!).

This coleslaw can be put together the night before itís served, and actually gets better when the flavors have a few hours to meld. If, however, youíre in a hurry, it can be served almost immediately after mixing.

Quick and Easy Prawn Coleslaw


8 Servings

Dressing
1/4 cup mayonnaise
1/4 cup miracle whip
3 tablespoons ketchup
1 tablespoon sugar
2 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco pepper sauce
1 dash cayenne pepper

1 pound coleslaw mix
2 green onions, thinly sliced or chopped
1/2 pound salad shrimp, rinsed and dried on paper towels

Chives or green onions for garnish

Place the dressing ingredients in a blender container and blend until smooth.

Mix the coleslaw mix, green onions, and shrimp in a serving bowl; pour the dressing over and mix well. Cover and refrigerate, preferably at least 1 hour, or up to 8 hours before serving. Garnish with a few chopped chives or green onions.

Amount Per Serving
Calories 107 Calories from Fat 54
Percent Total Calories From: Fat 50% Protein 25% Carb. 24%

Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 58 mg
Sodium 182 mg
Total Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 0 g
Protein 7 g

Vitamin A 5% Vitamin C 50% Calcium 0% Iron 7%

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Traditional Coleslaw Times Three
Coleslaw with Dijon Vinaigrette
Asian Coleslaw
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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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