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Serves 6:
1/2 lb shrimp, cooked and shelled
3/4 lb cooked halibut
1.5 cups chopped red cabbage*
1.5 cups chopped green cabbage*
1/2 cup grated carrots (approximately 1/4 lb fresh carrots, without tops)
1/4 cup snipped fresh parsley
DRESSING:
3 Tbsp lemon juice
Salt and freshly ground pepper, to taste
2/3 cup extra-virgin olive oil
Directions:
Cut shrimp and halibut into bite-size pieces and place in a large mixing bowl. For dressing, combine lemon juice and salt in a small bowl. Whisk in olive oil in a slow, steady stream. Add freshly ground pepper to taste. Add cabbage, carrots and parsley to seafood. At serving time, add enough dressing to coat all the ingredients, or serve dressing separately.
* Note: A 1 lb cabbage will yield approximately 3.5 - 4.5 cups shredded cabbage.
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