- 1/2 cup mayonnaise
- 1/4 cup fresh lemon juice
- 1/2 teaspoon dried tarragon
- 6 cups thinly sliced green cabbage
- 1 1/2 cups coarsely grated carrots
- 1 cup thinly sliced red onion
- 1 pound cooked bay shrimp
- Combine mayonnaise, lemon juice and tarragon in large bowl; whisk to blend. Mix in cabbage, carrots and onion. Season to taste with salt and pepper. Mix in shrimp. Cover and refrigerate at least 30 minutes and up to 4 hours.