Seafood And Cabbage Salad

Seafood And Cabbage Salad

57 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    20 m
Wilma Scott
Recipe by  Wilma Scott

“This is a beautiful and delicious salad that was popular in our salad bar when we had our restaurant. Red and green vegetables are mixed together with the imitation crab, and then tossed with a light and lemony dressing.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a small bowl, whisk together mayonnaise, lemon juice, sugar, white wine vinegar, garlic, Worcestershire sauce, salt and pepper, and chile sauce.
  2. In a large bowl, combine cabbage, broccoli, bell peppers, and crab. Toss mixture with dressing. Cover, and refrigerate until ready to serve.

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Reviews (57)

Rate This Recipe


Fabulous! I made it today, also adding chopped carrots and green onion, and shrimp. You could add a lot of other veggies, too, I imagine. Thank you!



I loved this recipe. My Chef husband also really loved it. You can also use baby, salad shrimp instead of crab. The kids would not go near it, but they are VERY picky. Also worked well for my diet. Lots of veggies. Thank you



This salad looks as good as it tastes - and the taste is fantastic. The dressing is soo tangy and tasty and the salad is so colorful and crunchy. I made this for a party and everyone raved about it - nice change from a typical pasta or garden salad. I made it once with and once without broccoli (I forgot it) and it was just as good - I just added more cabbage and peppers. One of my favorite recipes from this website.

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Amount Per Serving (8 total)

  • Calories
  • 98 cal
  • 5%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 18.7 g
  • 6%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 661 mg
  • 26%

Based on a 2,000 calorie diet



previous recipe:

Chinese Cabbage Salad I


next recipe:

Easy Seafood Pasta Salad