Servings: 4 servings
Prep time: 15 minutes
Cook time: N/A
Total time: 15 minutes
Ingredients
- 1 lb. Cooked and peeled shrimp
- 4 cups Shredded cabbage
- 1 Red bell pepper, thinly sliced
- 1/2 cup Chopped fresh cilantro
- 2 Green onions, thinly sliced
- 1/4 cup Mayonnaise
- 2 tbsp. Lime juice
- 1 tbsp. Apple cider vinegar
- 1 tbsp. Honey
- 1/2 tsp Ground cumin
- Salt and black pepper, to taste
Instructions
- Combine the shredded cabbage, sliced red bell pepper, chopped cilantro, and sliced green onions in a large bowl.
- In a separate small bowl, whisk the mayonnaise, lime juice, apple cider vinegar, honey, ground cumin, salt, and black pepper until well combined.
- Add the cooked shrimp to the bowl of vegetables, and then pour the dressing over the top. Toss the salad until everything is well combined.
- Serve chilled or at room temperature.
- Enjoy your delicious and low-carb shrimp and cabbage slaw!
Note: To increase its nutritional value, add other vegetables such as carrots or cucumbers, to this slaw.
Other Low-Carb Shrimp Recipes
Nutrition Facts
Calories: 240 kcal
Total Fat: 12g
Saturated Fat: 2g
Cholesterol: 190 mg
Sodium: 480 mg
Total Carbohydrates: 13g
Dietary Fiber: 3g
Sugar: 9g
Protein: 21g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Shrimp and Cabbage Slaw
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.