Ingredients:
1 (1 lb) bag coleslaw ( cabbage and carrots)
1 -2 lb cooked shrimp ( small to medium)
1 cup chopped bell peppers ( green, red or both)
1 bunch chopped green onions ( all of white and half of green tops)
1 cup mayonnaise ( I use Kraft Fat Free)
4 tablespoons lemon juice
1 tablespoon Tony Chachere’s Seasoning
3 tablespoons prepared horseradish
Directions:
Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.
Servings: 6-8
Time preparation: 25 min.
Time total: 25 min.