Seafood Coleslaw Salad

Course: Salad, Seafood, Side Dish

Cuisine: North American

Prep Time: 30

Total Time: 30

Servings: servings

Calories: 282kcal

Author: Lord Byron's Kitchen

Chunks of crab and lobster are tossed with lots of fresh vegetables, like cabbage, cucumber, corn, peas, and green onions in a homemade creamy, tangy, and savoury dressing. Consider your budget and use real seafood or imitation crab and lobster to make this absolutely refreshing Seafood Coleslaw Salad!

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Ingredients

454 grams crab meat, if using imitation, use flaked-style and break the meat into smaller pieces
454 grams lobster meat, if using imitation, use flaked-style and break the meat into smaller pieces
10 cups shredded green cabbage
1 cup chopped cucumber
1/2 cup frozen green peas, cooked and cooled
1/2 cup frozen corn, cooked and cooled
1/4 cup green onions, thinly sliced
1/4 cup fresh dill, roughly chopped
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1/8 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

Place the frozen corn and the green peas into a microwave-safe bowl. Heat them at full speed for 2 minutes. If they are fully thawed, heat them for only 45 seconds. They should not be hot when added to the salad, so once they are done, set them aside to cool.
In the meantime, prepare the crab and lobster by breaking down the meat into smaller pieces. The meat should still be a little on the chunky side. Place all of the crab and lobster into a large mixing bowl.
Shred the cabbage, dice the cucumber, chop the green onions and fresh dill. Transfer all of these to the mixing bowl with the lobster and crab. Set aside.
Next, whisk together the mayonnaise, apple cider vinegar, white sugar, salt, and ground black pepper.
Once the corn and peas are fully cooled, add them to the bowl with the cabbage and other ingredients.
Pour the sauce mixture over the peas and corn. Use tongs to toss until well-coated.
Cover and refrigerate for 2 hours before serving.

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