Ingredients

• 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

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Instructions

1. 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.