Cabbage and Brussels Slaw with Shrimp
Ingredients
- 2 lb peeled and deveined, wild-caught raw shrimp
- ½ cup extra virgin olive oil
- ½ cup apple cider vinegar
- 2 Tbsp Dijon mustard
- 2 Tbsp pure maple syrup
- 1 cup chopped raw pecans
- ½ cup raw sunflower kernels
- 1 small red cabbage, thinly sliced
- 1 (12-oz) pkg shredded Brussels sprouts
- 1 (10-oz) pkg matchstick-cut carrots
- 1 large Granny Smith apple, thinly sliced
Instructions
- Bring a large pot of salted water to a boil; add shrimp, and cook 2 to 3 minutes or until shrimp turn pink.
- Drain and immediately plunge shrimp into an ice water bath to stop the cooking process.
- Meanwhile, whisk together oil, vinegar, mustard and syrup in a large bowl.
- Toast pecans and sunflower kernels in a large nonstick skillet over medium heat until fragrant and browned.
- Drain shrimp, and add to vinaigrette; toss.
- Add cabbage, pecans, sunflower kernels and remaining ingredients; toss.
- Let stand 15 minutes; toss again, and serve immediately.
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