Ingredients Jump to Instructions ↓

  1. 1 bottle (7 oz) Lemongrass Salad Splash (such as Thai Kitchen)

  2. 1/2 cup chopped fresh mint leaves

  3. 1/2 tsp grated, peeled fresh ginger

  4. 1 tsp salt

  5. 11/2 lb purchased cooked medium shrimp, with tail shells

  6. 1 lb cooked green beans, cut in 2-in. lengths

  7. 1 firm, partially ripe red- or yellow-fleshed papaya (14 oz), halved, seeded, peeled and cut in 1/2-in. chunks

  8. 1 small English cucumber, quartered lengthwise, sliced crosswise in triangles

  9. 2 cups shredded carrots

  10. 1 large yellow or red bell pepper, cut in narrow 1-in.-long strips

  11. 1/2 cup sliced scallions

  12. 6 oz fresh soybean sprouts (about 4 cups)

  13. 4 cups cooked jasmine rice, cooled Garnish: radicchio leaves and unsalted roasted cashew nuts

Instructions Jump to Ingredients ↑

  1. Dressing: Mix ingredients in a large bowl to blend.

  2. Add remaining ingredients except rice; toss to mix and moisten. Let stand, stirring once or twice, 10 minutes. Stir in rice until evenly distributed.

  3. Line a serving platter with radicchio. Top with salad and garnish with cashews. Planning Tip: The dressing and salad ingredients can be prepared up to 2 days ahead. Bag separately and refrigerate. The salad can be assembled on the serving platter up to 4 hours before serving. Refrigerate loosely covered.


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