Rice Salad with Shrimp

 

                    A colourful, crunchy vegetable salad tossed in a tastebud-tingling, Asian-style dressing, this dish gives a great vitamin boost. Soy sauce is high in salt, so no extra seasoning is needed for the dressing.

Serves 4

• 1 red pepper, deseeded and thinly sliced
• 1 yellow pepper, deseeded and thinly sliced
• 1 orange pepper, deseeded and thinly sliced
• 4 cups bean sprouts
• 6 scallions, thinly sliced
• Half English cucumber, julienned
• 250 gr cooked, peeled jumbo shrimp
• 450 ml cooked long-grain white rice
• 15 ml sesame seeds, toasted

Sweet chili dressing

• 30 ml salt-reduced soy sauce
• 15 ml sesame oil
• 15 ml canola oil
• 30 ml sherry vinegar or rice vinegar
• 15 ml sweet chili sauce or 1 red chili pepper, deseeded and finely chopped
• 15 ml honey
• 15 gr fresh ginger, peeled and finely grated

1. First make the dressing, put all the ingredients for the dressing into a large salad bowl and whisk together to combine.
2. Just before serving, add all the salad ingredients, apart from the sesame seeds.
3. Toss everything together to coat in the dressing, then sprinkle the sesame seeds on top.
4. Serve at once.

BON APPETIT