Recipe: Red Lobster's Shrimp Slaw

I'm posting a recipe for the Oriental Coleslaw that you're talking about, but I thought I'd post this one that I found at the Red Lobster site, too. It sounded interesting, and a little bit different.

Shrimp Slaw
Servings: 6-8

INGREDIENTS
3 cups cabbage shredded (white or green)
1 1/2 cups spinach shredded
1 cup celery sliced very thin
8 ounces pettite alaskan shrimp cooked peeled and deveined

DRESSING
1/2 teaspoon fresh grated ginger
1/2 teaspoon black pepper
1 teaspoon salt
1/4 cup white wine vineagar
1/2 cup mayonaise
2 tablespoons honey

PREPARATION:
1) In a large bowl, toss vegetables together with shrimp
2) Mix ingredients for dressing until smooth
3) Toss vegetables together with dressing
4) Refrigerate for at least 1 hour
5) Mix well before serving


ORIENTAL COLESLAW

1 head green cabbage
1 can baby shrimp or 1/2 to 3/4 lb. fresh, cooked shrimp meat
2 packages Top Ramen Oriental style noodles
4 tablespoons rice wine vinegar
1 bunch green onions
1/2 cup vegetable oil
1 tablespoon sugar
1 teaspoon salt
2 teaspoons seasoning salt (like Accent)
1/4 cup sliced almonds (or more to taste)
1/4 cup sunflower seeds (or more to taste)

Cook Ramen according to package directions. Drain well. Chop cabbage and green onion; combine in large bowl. Mix oil, vinegar, sugar, salt and seasoning salt. Pour over cabbage mixture and toss well. Add almonds, sunflower seeds, shrimp and drained noodles. Toss well. Refrigerate.

I find this salad does not hold up very well, and should be used within 3 to 4 days or it gets too soggy.