Shrimp And Cabbage Salad

• 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 (3 ounce) package shrimp, flavor
• 1/3 cup asian sesame dressing
• 1/3 cup French dressing (Catalina)
• 1 lime, juice of

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.

cabbage, carrot, water chestnuts, bean sprouts, cocktail shrimp, ramen noodles, asian sesame dressing, lime

Taken from www.food.com/recipe/shrimp-and-cabbage-salad-230070 (may not work)