Ingredients

• Asian Shrimp Salad:
• 2 cups shredded iceberg lettuce
• 3 cups shredded red cabbage
• 1/2 pound carrots, trimmed, shredded (about 1 3/4 cups)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup chopped scallions or green onions, white and green parts
• 2, 4-ounce pears, cored, diced (about 1 cup)
• 1, 8-ounce mango, pitted, diced (about 1 cup)
• 1 1/2 pounds small cooked shrimp (about 40 to 45)
• 1/2 cup dry roasted cashews, chopped
• Creamy Citrus Dressing:
• 1/2 cup reduced-fat mayonnaise
• 1/4 cup plain yogurt
• Juice of half an orange (about 3 tablespoons)
• Juice of a lime (about 1 1/2 tablespoons)
• 1 tablespoon honey
• 1 tablespoon rice wine vinegar
• Pinch of salt or to taste
• 1/4 teaspoon cayenne pepper
• 1 tablespoon minced fresh tarragon or 1 teaspoon dried
• Freshly ground black pepper to taste