Add the thinly sliced red cabbage, shredded carrot, sliced green bell pepper, halved cherry tomatoes, and pickled okra (or sliced dill pickles) to the bowl and toss gently to combine.

Prepare Protein & Crunch

Cook shrimp (if not already cooked)

If using raw shrimp, bring a pot of salted water to a simmer. Add shrimp and cook until pink and opaque, about 2–3 minutes depending on size. Drain and cool under cold running water, then pat dry. If using pre-cooked shrimp, skip this step and pat dry.

Sear the sausage

Heat a small skillet over medium-high heat. Add the thinly sliced andouille sausage in a dry or lightly oiled pan and sear for 2–3 minutes per side until browned and slightly crisp. Transfer to a paper towel to drain.

Toast the pecans in the same skillet over medium heat for 2–3 minutes, shaking or stirring frequently, until fragrant and lightly browned. Remove and let cool.

Add the cooked shrimp (or chicken), seared andouille slices, and toasted pecans to the salad bowl with the greens and vegetables.

Make the Creole Mustard Vinaigrette

In a small bowl or jar combine the apple cider vinegar, creole or whole-grain mustard, honey, lemon juice, minced garlic, hot sauce, smoked paprika, kosher salt, and black pepper.

Whisk while slowly drizzling in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add a little more honey for sweetness, more hot sauce for heat, or more vinegar for brightness.

Assemble and Serve

Pour about half of the dressing over the salad and toss gently to coat. Add additional dressing to taste — you will likely use 3–4 tablespoons for a lightly dressed salad and up to all if you prefer more coating.

Scatter the chopped fresh parsley, sliced scallions, and optional crumbled feta or goat cheese on top. Give the salad one final gentle toss.

Divide the WO-Zydeco Salad among 4 plates or bowls and serve immediately. Leftover dressing can be refrigerated for up to 5 days.