Shrimp and Cabbage Salad

This is yet another version of Ramen Noodle Slaw, but with a little different twist -- lime. Also,no nuts, as my family isn't wild about them in a main dish. The bottled dressings listed are Good Seasons and Kraft brands, because that's available here. This makes a great lunch or light supper when it's too hot to eat (but when is that???). It's easy to put together: use a LARGE Tupperware bowl with a lid, and you don't even need to stir, just turn it over a few times, and chill! (Cooking time is chilling time)

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 1  medium napa cabbage, sliced thin, including stem pieces (baby bok choy)
• 1  medium carrot, peeled and grated
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (8 ounce) can bean sprouts, drained
• 1 (8 ounce) package  frozen ready-to-eat cocktail shrimp, thawed and drained
• 1 (3 ounce) package  ramen noodles, oriental or 1 (3 ounce) package shrimp, flavor
• 1⁄3 cup  asian  sesame dressing
• 1⁄3 cup  French dressing (Catalina)
• 1  lime, juice of

Directions

1. Slice (shred) Napa cabbage and place in large bowl.
2. Grate carrot into the cabbage.
3. Add drained water chestnuts, bean sprouts and shrimp.
4. Crush ramen noodles and add those to bowl; sprinkle spice packet over all.
5. Pour in both salad dressings. The directions are for 1/3 cup each, but add or subtract amounts to your liking. Most times, I just squirt until it looks good!
6. Juice the lime over all.
7. Place lid on the bowl and turn over several times. Best chilled for at least an hour.