Flavored with pungent fresh ginger, soy sauce and dark sesame oil, Asian Shrimp and Brown Rice Salad is bursting with delicious flavors!
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
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
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.
© A Well-Seasoned Kitchen ®