Recipe by Wilma Scott
"This is a beautiful and delicious salad that was popular in our salad bar when we had our restaurant. Red and green vegetables are mixed together with the imitation crab, and then tossed with a light and lemony dressing."
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2 1/2 cups
shredded red cabbage
fresh broccoli, cut into florets
green bell pepper, thinly sliced
red bell pepper, sliced
imitation crabmeat, coarsely chopped
white wine vinegar
1 1/2 teaspoons
ground black pepper
hot pepper sauce
I loved this recipe. My Chef husband also really loved it. You can also use baby, salad shrimp instead of crab. The kids would not go near it, but they are VERY picky. Also worked well for my diet. Lots of veggies. Thank you
This was a nice light lunch salad, but next time I will use real crab meat instead of imitation!
Fabulous! I made it today, also adding chopped carrots and green onion, and shrimp. You could add a lot of other veggies, too, I imagine. Thank you!
This salad looks as good as it tastes - and the taste is fantastic. The dressing is soo tangy and tasty and the salad is so colorful and crunchy. I made this for a party and everyone raved about it - nice change from a typical pasta or garden salad. I made it once with and once without broccoli (I forgot it) and it was just as good - I just added more cabbage and peppers. One of my favorite recipes from this website.
Oh my goodness!!! This salad is one to place in the family files!!!! I am a "little bit if this, little bit of that," kind of cook, and I have to say that I used broccoli-slaw in place of the cabbage and the results were fabulous!!! I understand why this was such a hit at the submitter's restaurant! Thanks for sharing and I plan to check out other recipes from this person and share this dish with all of my friends! Bueno!!!!
Just tastes amazing! Used less mayo & more hot sauce. Leftovers taste great in a pita!
I used only about 1/2 the green pepper as it is a strong flavor but otherwise stuck to the recipe. The husband and son all but licked the bowl clean! The salad is very pretty, but after sitting overnight, the red peppers color the dressing pink. If making this ahead, assemble but don't add the dressing until, at most, a couple of hours before serving.
I made the Seafood and Cabbage Salad for my husband and myself and it was a hit. It was such an attractive salad that I had to try it and I was not disappointed.I served with a hot bread it is filling enough for a light meal. I'm sure I'll be serving it many more times in the future.
* Percent Daily Values are based on a 2,000 calorie diet.
Seafood And Cabbage Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 98
** Calories from Fat: 5
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