Shrimp with Creamy Red Cabbage Slaw
1 cup low-fat buttermilk
3 tablespoons fat-free mayonnaise
1 tablespoon prepared horseradish
½ teaspoon salt
½ teaspoon black pepper
3 cups lightly packed thinly sliced red cabbage
½ English (seedless) cucumber, quartered lengthwise and thinly sliced
1 Granny Smith apple, unpeeled, cored, and diced
½ cup matchstick-cut carrot
3 scallions, thinly sliced
⅓ cup chopped fresh parsley
1 pound cooked peeled and deveined large shrimp
1 To make dressing, whisk together buttermilk, mayonnaise, horseradish, salt, and pepper in large bowl. Reserve ¼ cup.
2 Add cabbage, cucumber, apple, carrot, scallions, and parsley to dressing; toss until mixed well. Divide slaw evenly among 6 plates. Arrange one-fourth of shrimp around each serving of slaw; drizzle evenly with reserved dressing.
PER SERVING (about 1 cup slaw and 8 shrimp): 117 Cal, 1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 114 mg Chol, 559 mg Sod, 12 g Carb, 8 g Sugar, 2 g Fib, 14 g Prot, 105 mg Calc.
FYI The slaw can be prepared up to several hours ahead and stored in the refrigerator. Top it with the shrimp just before serving. The slaw—without the shrimp—is excellent served as a side dish.