Shrimp Creole Coleslaw


Here is a quick shrimp Creole coleslaw recipe I created. It is slightly spicy with cayenne pepper, but feel free to omit or use less if you don’t like too much spice.

1 pound of cooked shrimp

1 bag of Dole pre-cut coleslaw

1 red onion, sliced

1 small red bell pepper, sliced

1 small green pepper, sliced

2 plum tomatoes, diced

1 clove of garlic minced

¾ cup of reduced fat mayonnaise

2 teaspoons of Dijon mustard

2 tablespoons of white balsamic vinegar or white wine vinegar

1 tablespoon of Creole Seasoning

2 teaspoons of cayenne pepper

1 tablespoon of sugar

¼ cup of fresh parsley or ½ tablespoon of dried parsley

In a large bowl, combine the cooked shrimp, coleslaw, sliced red onion, red and green pepper, tomato and minced garlic.

To make the dressing, place the reduced fat mayonnaise, Dijon mustard, vinegar, Creole seasoning, sugar and cayenne pepper into a small bowl and whisk thoroughly.

Pour the dressing over the coleslaw mix and stir gently to mix. Let chill for about an hour before serving to allow the flavors to develop.

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