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Cabbage & Shrimp Salad

March 21, 2016

Shrimp & Cabbage Salad
Paula Nemzek for KCTS 9 Cooks

Humble ingredients can make magic together. This recipe is from Eric Maki, a former co-worker known as the salad king. This one still makes top of the list for potluck dishes here at the station. Canned shrimp, in this recipe, has a better flavor than fresh. Making the dressing a day ahead is a must for the flavors to blend and be at their best!

Serves 12 or more


  • 1 large head cabbage
  • 3 cans tiny shrimp, drained, rinsed and drained again


  • 1 15-oz jar (approximately 2 cups) mayonnaise
  • 2 tablespoons dried dill
  • 2 teaspoons lemon pepper
  • 1 teaspoon onion powder

A day ahead, prepare the dressing. In a nonreactive bowl, mix mayonnaise, dill, lemon pepper and onion powder. Store overnight in the fridge.

Day of serving, coarsely chop or shred cabbage and transfer to a very large bowl. Combine with the tiny shrimp and dressing and toss, making sure all the dressing distributes evenly. Add a bit more mayo if the cabbage is huge, but it’s best to start with less dressing. Store in the refrigerator. The cabbage will release a little liquid, so toss again lightly before serving.