Yields approx. 8 cups

This salad is equally delicious with shredded chicken or turkey instead of the shrimp. Or if you would prefer a vegetarian salad, simply omit the shrimp! I like to have this confetti-like salad for a light lunch.

  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.

illustration Vinegar Distinctions

Rice wine vinegar has a less sharp flavor than distilled white vinegar and matches particularly well with sesame oil.