Monday, May 25, 2015

#3502 - Shrimp Slaw

(by Shirley McNevich)

1/2 cup mayo
2 tsp. fresh lemon juice
1 tsp. white sugar
fresh ground black pepper (to your taste)
4 cups shredded cabbage
1 cup chopped celery
1 1/2 TBSP finely chopped onions
2 cups cooked small shrimp

In a bowl add mayo, lemon juice, white sugar and black pepper--stir well. In a large bowl add shredded cabbage, chopped celery, chopped onions, shrimp and the mayo mixture--toss to coat. Cover and refrigerate until cold. Note: because of the shrimp, this slaw should be kept refrigerated until serving, and placed back in the refrigerator after everyone has been served. Do NOT let this slaw sit out on a table for long periods.

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