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Asian Shrimp and Brown Rice Salad

Flavored with pungent fresh ginger, soy sauce and dark sesame oil, Asian Shrimp and Brown Rice Salad is bursting with delicious flavors!

Ingredients

Scale

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 (2025 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

  1. 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).
  2. Refrigerate for at least 30 minutes to allow the flavors to blend.

Salad

  1. In a large mixing bowl, stir together shrimp, rice, cabbage, water chestnuts, cilantro, almonds and green onions.
  2. Stir in spoonfuls of the dressing until desired consistency is reached (you may not need to use all the dressing).
  3. 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.

© A Well-Seasoned Kitchen ®