Seafood and Broccoli-Cabbage Salad

The shrimp and crab amount may be increased, throw in some nuts and apples if desired, this recipe may be doubled

• Ready In: 20 mins
• Serves: 6

Ingredients

• 3  cups  shredded green cabbage
• 1 1⁄2 cups  shredded red cabbage
• 2  green onions, chopped
• 1  head fresh broccoli, cut into florets
• 1  red bell pepper, seeded and sliced
• 1⁄2 cup  small baby shrimp
• 1⁄2 lb  imitation crabmeat (coarsley chopped or shredded)
•  salt and black pepper (to taste)
• 3  hard-cooked eggs (sliced into wedges) (optional)

• DRESSING

• 3⁄4 cup mayonnaise
• 1⁄4 cup fresh lemon juice
• 2  tablespoons white sugar
• 3  tablespoons white wine vinegar
• 1  fresh minced garlic clove (no more than 1 clove or it will overpower the salad)
• 2  teaspoons Worcestershire sauce
• 1  teaspoon seasoning salt (or use 1/2 teaspoon white salt)
• 1⁄2-1  teaspoon  louisiana hot sauce

Directions

1. In a small bowl whisk together mayonnaise, lemon juice, sugar, vinegar, garlic, Worcestershire sauce, seasoned salt and hot pepper sauce until well combined.
2. In a large bowl mix together green and red cabbage, green onions, broccoli florets, red bell pepper, shrimp and crab.
3. Add in the dressing; toss to combine well.
4. Season with black pepper and more salt if desired.
5. Garnish with cooked egg wedges around the bowl (if using).
6. Chill until ready to serve.