Ingredients
Scale
(See gluten-free adaptations in the Notes section at the bottom of the recipe.)
Soy-sesame-ginger dressing
- 1 3/4 cups mayonnaise
- 6 tablespoons sour cream
- 3 tablespoons soy sauce
- 1 1/2 tablespoons dark or toasted sesame oil
- 1 1/2 tablespoons rice vinegar
- 1 1/2 teaspoons chopped fresh ginger
- Cayenne pepper, to taste
- Kosher salt, to taste
Salad
- 36 (1 pound) medium to large (20–25 count) cooked shrimp, peeled and deveined – can chop if desired
- 1 1/2 cups cooked brown rice, cooled completely
- 3/4 cup shredded cabbage
- 3/4 cup (8-ounce can) drained, chopped water chestnuts
- 3/4 cup chopped fresh cilantro (optional)
- 6 tablespoons toasted, coarsely chopped or slivered almonds
- 6 large green onions, chopped (white, light green and some dark green part)
- Freshly ground black pepper, to taste
Instructions
Soy-sesame-ginger dressing
- In medium mixing bowl, whisk together the mayonnaise, sour cream, soy sauce, sesame oil, vinegar, ginger and cayenne pepper. Season to taste with kosher salt (may not need any).
- Refrigerate for at least 30 minutes to allow the flavors to blend.
Salad
- In a large mixing bowl, stir together shrimp, rice, cabbage, water chestnuts, cilantro, almonds and green onions.
- Stir in spoonfuls of the dressing until desired consistency is reached (you may not need to use all the dressing).
- Season with kosher salt and ground pepper to taste. Serve immediately.
Notes
Gluten free: Substitute gluten-free tamari sauce for soy sauce.
Variation: For a more elegant presentation, serve this salad stuffed into hollowed out large tomato halves.
Make Ahead: Dressing and salad can be assembled separately up to 24 hours in advance, covered and refrigerated. Bring to room temperature before tossing and serving.
- Category: Main dish salads, quick and easy, easy entertaining, seafood
- Method: No cook
- Cuisine: Asian
