Serves 2–4

This entrée salad is one of my favorites — somehow hearty and light at the same time. If the weather doesn't permit grilling, the steak can be broiled instead — and it will still be good.

Spicy Rice Salad

For the dressing:

½ cup rice vinegar

½ cup fish sauce

¼ cup sesame oil

¼ cup hot chili oil

¼ cup lime juice

For the salad:

2 cups long-grained rice (preferably Jasmine)

4–6 green onions, trimmed and thinly sliced

2 carrots, peeled and diced

1 sweet red pepper, seeded and diced

1 serrano chili pepper, seeded and minced

¼–½ cup chopped mint

¼–½ cup chopped cilantro

1 pound cooked shrimp

illustration cup chopped unsalted peanuts

Lime wedges

  1. Whisk together all of the dressing ingredients; set aside.
  2. Cook the rice according to the package directions. Fluff the rice, then transfer it to a large mixing bowl. Allow the rice to cool slightly.
  3. Pour approximately illustration of the dressing over the rice and fluff to coat. Continue to fluff the rice every so often until it is completely cooled.
  4. Add the green onions, carrots, red pepper, serrano chili pepper, mint, cilantro, and shrimp to the rice. Toss with the remaining dressing to taste.
  5. To serve, place on individual plates and garnish with peanuts and lime wedges.