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

Name: Celery, Cabbage, and Carrot Salad with Bay Shrimp and Curry Dressing
Cuisine: United States
Ingredients: ⅔ cup mayonnaise; ⅔ cup buttermilk or unsweetened coconut milk; ⅔ cup buttermilk or unsweetened coconut milk; 2 tablespoons fresh lemon or lime juice; 2 tablespoons fresh lemon or lime juice; 1 tablespoon finely chopped sweet pickled ginger (sushi ginger); 1 tablespoon finely chopped sweet pickled ginger (sushi ginger); 2 teaspoons curry powder, or to taste; Salt and Freshly ground pepper 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; 1½ cups julienned carrots; 2 green onions, cut thinly on the bias (green and white parts); 2 tablespoons chopped fresh mint or cilantro leaves; 2 tablespoons chopped fresh mint or cilantro leaves; ½ cup lightly toasted macadamia nuts or almonds, coarsely chopped; ½ cup lightly toasted macadamia nuts or almonds, coarsely chopped

Preparation info

serves
4

Difficulty
Easy

Appears in

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.

Ingredients

For the Dressing

⅔ cup mayonnaise
⅔ cup buttermilk or unsweetened coconut milk

Americas
United States
Fish course
Garnish
Pescatarian
Gluten-free

Method

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