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Contributed by:
 Guy Walmsley

Ingredients: 6 oz. deveined cooked chilled shrimps [4 P] 1 1/2 cups green cabbage shredded [1/2 C] 1 1/2 cups red cabbage shredded [1/2 C] 1 1/4 cups chopped tomatoes [1 C] 1 1/4 cups red pepper strips [1/2 C] 1 cup green peppers [1/2] 4 oz. cucumber sliced, with skin [1/4 C] 4 oz. radish sliced raw [1/4 C] 1/2 cup finely chopped white onion [1/2 C] 1 1/3 tsp. olive oil [4 F]

Directions:

• Whisk olive oil and onion with 1 tbsp. plain vinegar and 1/2 tsp. salt and 1/2 tsp. garlic paste.

• Mix all other ingredients in salad bowl.

• Pour dressing and blend well, leave for 1/2 hour blending occasionally.