1/2 cup top-quality mayonnaise
2 teaspoons fresh-squeezed lemon juice
1 teaspoon granulated sugar
Black pepper to taste
1 small head (4 cups) cabbage, finely chopped or shredded*
1 cup finely chopped celery
1 1/2 tablespoons finely-chopped onion
2 cups fresh or frozen small shrimp, cooked and deveined**
* Purchasing Cabbage: Always choose fresh cabbage by weight, not the size of the cabbage head. Choose firm heads that feel heavy for their size. Outer leaves should look fresh, have good color, and be free of blemishes.
** Learn how easy it is to devein and cook shrimp.
In a small bowl, combine mayonnaise, lemon juice, sugar, and pepper; stir until well blended. Refrigerate until ready to use.
A fast and easy way to remove leaves from cabbage is to cut around the core at the base of the cabbage. Remove the core and grasp each individual cabbage leaf at its base, rather than at the leaf's outer edge. Gently lift the cabbage leaf from the cabbage.
To shred the cabbage by hand, quarter and then core the cabbage. Separate the cabbage quarters into stacks so leaves will flatten when pressed lightly. Use a large knife to cut each stack of cabbage diagonally into thin shreds. To chop the cabbage, turn the pile of shredded cabbage widthwise, then cut the cabbage shreds into a fine dice. If you are making a large Coleslaw salad, it is easier if you use a mandoline, instead of a knife, to slice the cabbage.
For a crisper cabbage for salads, shred the cabbage and soak it in salted ice water for 15 minutes and then drain.
In a large bowl, combine chopped cabbage, celery, onion, and shrimp; add prepared mayonnaise mixture and stir until well blended.
Refrigerate until serving time.
Makes 4 servings.