Shrimp and Cilantro Coleslaw With Cashews

• 1 head green cabbage, finely shredded
• 1 bunch green onion, washed and finely chopped
• 12 cup cilantro, leaves only and chopped finely
• 1 lb bay shrimp, rinsed and well drained
• 12 cup cashews, chopped
• 12 cup canola oil
• 12 cup seasoned rice vinegar
• 14 cup sugar or 14 cup Splenda granular
• 34 teaspoon salt
• 14 teaspoon black pepper

1. Clean the cabbage and slice or shredd very thin.
2. Add the cabbage, green onion and cilantro to a large bowl.
3. Sprinkle the shrimp and cashews into the bowl as well.
4. In a smaller bowl make the dressing out of the oil, vinegar, salt and pepper, and sugar or splenda.
5. Make certain to whisk until the sugar and salt have disolved.
6. Poor over the the salad and gently combine.
7. Cover and refrigirate-stirring every now and again.
8. Let rest in the fridge over night before serving so you will need to plan ahead.
9. Before presenting you could sprinkle with a few extra chopped cashews and bay shrimp if desired.

green cabbage, green onion, cilantro, bay shrimp, cashews, canola oil, rice vinegar, sugar, salt, black pepper

Taken from www.food.com/recipe/shrimp-and-cilantro-coleslaw-with-cashews-387753 (may not work)