Shrimp And Mango Salad - cooking recipe

Ingredients

11 oz Chinese cabbage, thinly sliced
14 oz baby bok choy, thinly sliced
4 oz sugar snap peas, thinly sliced lengthwise
1 large red onion, thinly sliced
2 None green onions, thinly sliced
1 large carrot, coarsely grated
1 large mango, sliced
3/4 cup mayonnaise
1/2 tbsp lemon or lime juice
1 clove garlic, crushed
1 1/2 lbs cooked shrimp, peeled and deveined, tails intact

Preparation

Toss cabbage, bok choy, snap peas, onions, carrot and mango in a large bowl.
Whisk mayonnaise, lemon juice and garlic in a small bowl.
Spoon salad into shallow serving bowls. Top with shrimp. Serve drizzled with dressing.