INGREDIENTS
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For the Sauce
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5 tablespoons light mayonnaise
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3 tablespoons Thai sweet chili sauce
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1 teaspoon Sriracha (to taste)
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For the Shrimp
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1 pound large shrimp, shelled and deveined (weight after peeled)
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2 teaspoons cornstarch
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1 teaspoon canola oil
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3 cups shredded iceberg lettuce
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1 cup shredded purple cabbage
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4 tablespoons scallions, chopped