Seafood Coleslaw Salad

Ingredients

• 454 gcrab meat (if using imitation, use flaked-style and break into smaller pieces)
• 454 globster meat (if using imitation, use flaked-style and break into smaller pieces)
• about 700 g (10 cups)shredded green cabbage
• about 150 g (1 cup)chopped cucumber
• about 70 g (½ cup)frozen green peas, cooked and cooled
• about 80 g (½ cup)frozen sweetcorn, cooked and cooled
• about 25 g (¼ cup)green onions, thinly sliced
• about 10 g (¼ cup)fresh dill, roughly chopped
• 240 ml (1 cup)mayonnaise
• 30 ml (2 tablespoons)apple cider vinegar
• about 12.5 g (1 tablespoon)sugar
• about 0.75 g (⅛ teaspoon)salt
• about 1 g (½ teaspoon)ground black pepper

Instructions

1. 1

   Cook the vegetables

   Put the frozen sweetcorn and peas in a microwave-safe bowl. Microwave on high for 2 minutes, or for just 45 seconds if they are already fully thawed. Leave them to cool; they should not be hot when added to the salad.

2. 2

   Break up seafood

   Break the crab and lobster into smaller pieces, keeping them somewhat chunky. Put both in a large mixing bowl.

3. 3

   Prepare vegetables

   Shred the cabbage, dice the cucumber, and chop the green onions and fresh dill. Add them to the bowl with the seafood and set aside.

4. 4

   Whisk the dressing

   Whisk together the mayonnaise, apple cider vinegar, sugar, salt and ground black pepper.

5. 5

   Add cooled vegetables

   When the peas and sweetcorn have cooled completely, add them to the bowl.

6. 6

   Toss the salad

   Pour the dressing over the ingredients and toss with tongs until everything is well coated.

7. 7

   Chill before serving

   Cover the bowl and refrigerate the salad for 2 hours before serving.

What is seafood coleslaw?

Coleslaw is a cabbage-based salad associated with North American cooking, commonly served chilled. This version brings crab and lobster together with crisp vegetables and a creamy, lightly sharp dressing.

Chunky seafood gives the salad substance, while cabbage and cucumber keep each forkful fresh and crunchy. Peas and sweetcorn add a little sweetness, and dill and green onions bring a savoury, herbal note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 282 calories, 7g protein, 25g carbs, 17g fat.

The cabbage, peas and sweetcorn contribute most of the carbohydrates, while mayonnaise supplies much of the fat. Crab and lobster provide the protein, though the vegetables and dressing make up a substantial part of each serving. Pair it with extra fresh vegetables or a leafy salad to round out the plate.

Choosing the seafood

Real seafood: Use cooked crab and lobster meat, keeping it in generous pieces so it remains distinct among the vegetables.

Imitation seafood: Flaked-style imitation crab and lobster are suggested as a budget-friendly option; break them into smaller pieces as directed.

Build a crisp base

Cabbage: Shred it finely enough to mix easily with the dressing, but not so finely that it loses its crunch.

Cucumber: Dice it into small pieces for an even distribution through the salad. The peas and sweetcorn should be fully cooled before they join the other ingredients.

Get the dressing balanced

Creamy base: Mayonnaise coats the cabbage and seafood, helping the ingredients hold together as a salad.

Tangy finish: Apple cider vinegar cuts through the richness, while sugar, salt and black pepper round out the flavour. Whisk the dressing before adding it so these seasonings are distributed.

Allow time to chill

The active preparation takes about 30 minutes, but the salad needs a further 2 hours in the fridge before serving. This gives it time to chill and lets the dressing settle over the ingredients.

Keep the bowl covered during chilling. If you are preparing ahead, add the dressing close to serving time for the crunchiest cabbage.

Serving ideas

Serve the salad cold as a generous side at a barbecue, picnic or shared meal. It also works in sandwiches or rolls, where the crunchy vegetables and creamy dressing make a filling seafood layer.

For a more balanced plate, pair a portion with a simple green salad or other vegetables rather than serving it alongside several rich, mayonnaise-based sides.

Recipe notes & tips

• Keep the crab and lobster in chunky pieces so they do not disappear into the cabbage.
• Cool the peas and sweetcorn completely before mixing them into the salad.
• Cut the cucumber into small, even pieces for more consistent bites.
• Whisk the dressing until smooth before pouring it over the salad.
• Use tongs to toss gently and coat the ingredients without breaking up the seafood.
• Keep the salad covered in the fridge while it chills for 2 hours.

Variations

• Use imitation seafood: Choose flaked-style imitation crab and lobster for the budget-friendly option described in the recipe.
• Add more dill: Increase the fresh dill for a more pronounced herbal flavour.
• Adjust the pepper: Add a little more ground black pepper for a livelier finish.
• Serve in rolls: Spoon the chilled salad into soft rolls for an easy seafood sandwich.
• Make it extra crunchy: Add the dressing shortly before serving to preserve more cabbage crunch.

Common mistakes to avoid

• Adding warm peas or sweetcorn: They can warm the salad; let them cool completely first.
• Breaking the seafood too small: It can lose its distinct texture; leave the pieces somewhat chunky.
• Skipping the chill: The salad is intended to be served chilled, so refrigerate it for the full 2 hours.
• Overmixing: The seafood can break apart; toss gently with tongs until coated.
• Leaving the salad uncovered: It may dry out or take on fridge odours; cover the bowl while chilling.

How to store

Keep the salad covered in the refrigerator and eat it within 2 days for the best quality. Stir gently before serving; do not reheat, as this salad is served cold.

Frequently asked questions