Two-Fish Slaw
A light, flavorful slaw combining flaky fish, crunchy cabbage, celery, and shrimp, dressed in lemon mayonnaise, perfect for a refreshing appetizer or light main course.
Ingredients
- 1 lb. skinless flounder or cod fillets ⓘ
- 2 Tbsp. lemon juice ⓘ
- 1/2 small head cabbage shredded (3 cups) ⓘ
- 1 large stalk celery cut into thin diagonal slices (1 cup)
- 1 (4 1/2 oz.) can tiny shrimp rinsed and drained ⓘ
- 3/4 cup mayonnaise or salad dressing
- 3 Tbsp. lemon juice
- 3/4 to 1 tsp. salt
- 1/2 tsp. dried basil leaves ⓘ
Instructions
- Heat water 1 1/2 inches deep in a 10-inch skillet or Dutch oven until boiling.
- Add fish fillets and 2 tablespoons lemon juice, then reduce heat.
- Simmer until fish flakes easily with a fork, about 8 to 10 minutes.
- Remove fish, drain, and flake into pieces.
- Place fish, shredded cabbage, sliced celery, and drained shrimp in a large bowl.
- Mix mayonnaise, 3 tablespoons lemon juice, salt, and dried basil to make the dressing.
- Pour the dressing over the fish mixture; toss to coat evenly.
- Cover and refrigerate for about 2 hours.
- Spoon the slaw onto salad greens.
- Core the tomatoes and insert a parsley sprig into each.
- Garnish with the prepared tomatoes.
Nutrition & Diet Analysis (per serving)
205
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).