My Grandmother had a great recipe for coleslaw, I thought. It had shrimp and boiled eggs in it and I loved it. She would make it for family dinners and she was so funny she would make a very small bowl full. I don’t know if she didn’t think anyone liked or what.
As I passed the small salad shrimp in the fish case in the grocery store I thought of her salad.
I was already purchasing a package of coleslaw for another recipe that wouldn’t use
the entire bag so I bought some shrimp.
I didn’t taste the same as I remembered. I thought tasted a little boring.
Like other coleslaw recipes the milk separated out and looked like a very unappetizing dish. I put on my thinking cap and decided I needed to make a change or two.
What would it taste like on a Ritz Cracker?
I drained the milk and scooped some on a Ritz Cracker. That was good it still need something more.
I added scallions and some celery seed. So much better.
My new appetizer and go figure, yummy and healthy.
3 cups coleslaw with carrots, chopped fine
2 boiled eggs, diced fine
1/3 – 1/2 lb small salad shrimp
1/2 cup mayonnaise
1-2 tbsp milk (optional)
1 tsp celery salt
4 scallions chopped fine
Salt to taste
In a medium mixing bowl stir together cabbage, eggs, shrimp, mayonnaise, salt, scallions and celery salt. If it seems thick stir in milk, only if needed. Chill until ready to serve. Serve on Crackers. Sprinkle each cracker with just a pinch of celery seed.
When Margaret was a teenager she would help her grandmother, the crazy one, make coleslaw. The running joke was that every time Margaret thought she was through chopping cabbage grandma would say
“it isn’t small enough, keep chopping”.
Give it a try!
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