Shrimp Slaw
By: Kitch-N-Chik
Published: Saturday, February 13, 2010 - 4:15pm

Ingredients




3 cups shredded cabbage (white or green)
1 cup shredded spinach
1 cup very-thinly-sliced celery
8 ounces petite Alaskan shrimp cooked, peeled,
and deveined
1 teaspoon grated fresh ginger
1 teaspoon freshly-ground black pepper
1 teaspoon salt
1 cup white wine vineagar
1 cup mayonaise
2 tablespoons honey

Preparation

1 In a large bowl, toss vegetables together with shrimp. 2 Mix ingredients for dressing until smooth. Toss vegetables together with dressing. Refrigerate for at least 1 hour. 3 Mix well before serving. 4 This recipe yields 6 to 8 servings. 5 Suggested Wine: Beverage suggestions: Honey Wheat Ale or a Light Fruity Wine Cooler 6 NOTES : Chef's Tip - To cut / shred spinach; wash well, remove all stems, stack leaves (5 to 6 at a time), roll them up together, hold the roll with the loose end against the cutting board, then slice very thin. Some shreds will be very long, cut cross ways if they are longer than you would like.