Winter is slowly creeping up on us, and while we usually switch over to hot foods, I tend to miss the crunch of a freshly tossed salad every now and again. To thaw winter’s nip while still using raw vegetables, I like to create seasonal salads that have a bit more heft to them, rather than forgo them altogether.
Keeping that ideal in mind, I wanted to create a salad that uses seasonal ingredients and is hearty able to hold up to a chilly autumn day. The perfect solution? A creamy, cabbage slaw made with farmer’s market blue cheese and a spicy, chili-rubbed shrimp topping. Warming, comforting, and filling, yet without losing the refreshing “crunch!” of raw vegetables. I love it!
To complement the flavors of the spice rub, I tossed the shrimp in our Lime Olive Oil—it brings out the zest of the chili powder. Toss these under the broiler, and in a matter of minutes, your salad has been tossed, and your shrimp is cooked. That’s it!