crunchy shrimp salad
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Contributed by Cindy McLaughlin. You can substitute canned salad shrimp for the fresh or frozen shrimp to save time. Rinse canned shrimp and drain well before adding to salad.
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yield
8 serving(s)
prep time
40 Min
method
Blend
Ingredients For crunchy shrimp salad
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2 pkgshrimp ramen noodles
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12 ozbroccoli slaw
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1 lgred apple, cored and sliced
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1 csunflower kenals
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1 cdried cranberries or raisins
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1 calmonds, slivered
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1/2 to 1 lgred bell pepper, chopped
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1 bunchgreen onions, sliced
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1 lbsalad sized shrimp, shelled, cleaned and devained. (frozen or fresh.)
- DRESSING
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1/2 ccanola or vegetable oil
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1/4 cwhite vinegar
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1/4 csugar
How To Make crunchy shrimp salad
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1Open ramen noodle packages. Set aside seasoning packets aside to be used in the dressing. Crumble noodles in a zip lock bag. Remove excess air from bag and set aside at room temperature.
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2Dressing: Add seasoning packets from ramen noodles, oil, vinegar, and sugar to a jar or cruet. Cover and shake well. Set aside.
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3Salad: Combine broccoli slaw, apple, sunflower kernels, cranberries or raisins, almonds, bell pepper and shrimp in a salad bowl. Add dressing. You can refrigerate this and hold for one day if making ahead. Refrigeration also allows flavors to marry.
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4Sprinkle with crumbled noodles at the last moment just before serving. Toss well. Serve and enjoy!
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