Celery, Cabbage, and Carrot Salad with Bay Shrimp and Curry Dressing


Preparation info

  • Difficulty


  • serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This is a crunchy and refreshing salad. Curry powders vary in intensity, so be sure to add it slowly and taste as you go.


    For the Dressing

  • cup mayonnaise
  • cup buttermilk or unsweetened coconut milk
  • 2 tablespoons fresh lemon or lime juice
  • 1 tablespoon finely chopped sweet pickled ginger (sushi ginger)
  • 2 teaspoons curry powder, or to taste
  • Salt and Freshly ground pepper to taste
  • 1 pound cooked and peeled bay shrimp
  • 1 cup celery sliced on the bias
  • 3 cups very finely sliced green cabbage
  • cups julienned carrots
  • 2 green onions, cut thinly on the bias (green and white parts)
  • 2 tablespoons chopped fresh mint or cilantro leaves
  • ½ cup lightly toasted macadamia nuts or almonds, coarsely chopped


At hour before serving, mix all the dressing ingredients together and set aside (in the refrigerator) to let the flavors marry and develop. Taste and adjust the seasoning just before using. Can be made up to 2 days ahead and stored covered in the refrigerator.

In a large bowl, mix the shrimp, celery, cabbage, carrots, onions, herbs, and nuts together. Toss with the dressing and serve on chilled plates.