- 1 pound small to medium cooked, peeled and deveined shrimp
- 2 tablespoons lemon juice
- 1/2 head napa cabbage, chopped
- 1 large cucumber, halved, seeded and cut into 2-inch julienne pieces
- 1 small red pepper cut into 2-inch strips
- 1 bunch green onions, 6-inch sections both green and white parts, chopped
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 tablespoon chopped fresh dill
- 1/4 cup chopped parsley
- 1 cup Marzetti Slaw Dressing
- In a small bowl, combine the shrimp and lemon juice and toss together. In a large bowl combine all remaining ingredients and toss with Marzetti Slaw Dressing. Add shrimp and mix to combine. Chill for 1 hour and serve. Salad can be prepared several hours in advance. Store remaining portion, covered in the refrigerator.