• 3 cups shredded cabbage (white or green)
• 1 1/2 cups shredded spinach
• 1 cup very-thinly-sliced celery
• 8 ounces petite Alaskan shrimp -- cooked, peeled,
• and deveined

• 1/2 teaspoon grated fresh ginger
• 1/2 teaspoon freshly-ground black pepper
• 1 teaspoon salt
• 1/4 cup white wine vineagar
• 1/2 cup mayonaise
• 2 tablespoons honey

1. In a large bowl, toss vegetables together with shrimp. Mix ingredients for dressing until smooth. Toss vegetables together with dressing. Refrigerate for at least 1 hour..

1. Mix well before serving.

This recipe yields 6 to 8 servings