Total Time
Prep 10 mins
Cook 5 mins

Wonderful filling for a sandwich or could be spread on crackers. This is great.

Ingredients Nutrition


  1. Bring water to a boil; add shrimp, and cook 3 to 5 minutes.
  2. Drain well; rinse with cold water.
  3. Peel, devein and coarsely chop shrimp.
  4. Combine shrimp, cabbage, carrots, tomatoes, green onions and water chestnuts in a large bowl; toss gently. Set aside.
  5. Combine remaining ingredients in a small bowl; mixing well.
  6. Add mayonnaise mixture to shrimp mixture; toss gently to combine.


Most Helpful

Made your recipe pretty much as given, though I did start with just 3 tablespoons of lemon juice & then added just a teaspoon more! Also started with the 1/3 cup of mayo & found that to be just right for us! Really liked the crunch of the water chestnuts! Finally, since I was serving this as one of several salads, I sprinkled the chopped tomato over the entire bowl & it was ready for the table! This was a great tasting salad, & one I'll be happy to add to my summer salads list! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike July 03, 2010

This is lovely. I think that I would have preferred a finer grate of the cabbage as it comes in as the strongest flavor. I skipped the tomato only because the salad had to be in the fridge for quite awhile and I didn't want it to bleed juice into the mix. Love the lemon juice here. Thanks Gert for another reason to be thankful for summer.

Annacia May 26, 2008

I made this last night and let it sit in the fridge until today's lunch. Then, I wrapped in it a whole wheat tortilla, which went really nicely with it. I left out the carrots and the water chestnuts, because I don't really care for either. Next time, I may try mustard instead of the lemon juice and will add some sea salt as well. Overall, a terrific recipe! And, my 6 year old chose this recipe as his first adventure tasting won him over. :)

SmoochTheCook April 23, 2008

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