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I Fought the Slaw

May 21, 1997|DONNA DEANE | Deane is director of The Times Test Kitchen

Most coleslaw recipes fall into two categories: those made with a mayonnaise-based dressing and those made with an oil-type dressing.

Both are high in fat. The vinaigrette dressing for this coleslaw, however, is strong on garlic and low in fat.

Marinate the bay shrimp in the dressing while preparing the remaining ingredients. The cabbage can be finely shredded in a food processor, on a mandoline or by hand. The easiest way to do it by hand is to roll up the leaves and slice crosswise into thin strips.

To make the coleslaw crunchy, put the shredded cabbage in ice water to crisp up. Just before serving, drain and toss with remaining ingredients.



2 tablespoons vinegar

1 tablespoon oil

1 teaspoon salt

3 to 4 cloves garlic, minced

1/2 pound cooked bay shrimp


1/2 head cabbage, finely shredded

1/4 red onion, thinly sliced

3 tablespoons chopped cilantro

1/2 cucumber, peeled, seeded and sliced

1 tomato, chopped

2 tablespoons lime juice


Combine vinegar, oil, salt and garlic. Add shrimp and marinate 30 minutes.


Combine cabbage, onion and cilantro. Add cucumber and tomato and toss. Add marinted shrimp and toss again. Drizzle with lime juice, toss and serve. Makes about 5 cups salad.

10 servings. Each 1/2-cup serving:

65 calories; 307 mg sodium; 44 mg cholesterol; 2 grams fat; 7 grams carbohydrates; 6 grams protein; 0.65 gram fiber.

* Japonesque platter and small dishes from Tesoro, Beverly Hills.

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