Ingredients
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1 (1 lb) bag Coleslaw (cabbage and carrots)
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1 -2 lb cooked shrimp (small to medium)
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1 cup chopped bell pepper (green, red or both)
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1 cup mayonnaise (I use Kraft Fat Free)
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4 tablespoons lemon juice
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1 tablespoon Tony Chachere's Seasoning
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1 bunch chopped green onion (all of white and half of green tops)
Instructions
- 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.