Sticky Rice Salad with Shrimp

Fresh and vibrant, this 15-minute Vietnamese-style shrimp and rice salad is full of fresh crunchy vegetables, roasted peanuts and a sweet-and-sour lime sauce.

📝 Ingredients

• 1 1/4 cups cooked short grain rice
• 4 ounces cooked and peeled shrimp
• 1 large carrot (peeled and sliced into matchsticks)
• 1 Persian cucumber (sliced into half-moons)
• 1 green onion (white and light green sections thinly sliced diagonally)
• 1/4 cup fresh cilantro or mint leaves
• 1 tablespoon roasted peanut oil
• 1 tablespoon fresh lime juice
• 1 tablespoon granulated sugar
• 2 teaspoons fish sauce
• 1/2 teaspoon crushed red chili
• 2 tablespoons crushed roasted unsalted peanuts

👨‍🍳 Instructions

1. 1Heat the rice on high in a microwave until warm throughout, about 1 minute. Transfer to a medium bowl and cool 5 minutes.
2. 2Add the shrimp, carrot, cucumber, green onion and cilantroto the bowl. Add the peanut oil and gently toss the salad until combined.
3. 3In a small bowl, stir together the lime juice, sugar, fish sauce and chili until the sugar is dissolved. Spoon 2 tablespoons of the sauce over the rice salad.
4. 4Sprinkle the salad with the peanuts and serve, with additional sauce on the side.