Thai Shrimp and Rice Salad Recipe

1/2 cup chopped fresh mint leaves

1/2 tsp grated, peeled fresh ginger

1 tsp salt

11/2 lb purchased cooked medium shrimp, with tail shells

1 lb cooked green beans, cut in 2-in. lengths

1 firm, partially ripe red- or yellow-fleshed papaya (14 oz), halved, seeded, peeled and cut in 1/2-in. chunks

1 small English cucumber, quartered lengthwise, sliced crosswise in triangles

2 cups shredded carrots

1 large yellow or red bell pepper, cut in narrow 1-in.-long strips

1/2 cup sliced scallions

6 oz fresh soybean sprouts (about 4 cups)

4 cups cooked jasmine rice, cooled Garnish: radicchio leaves and unsalted roasted cashew nuts