Thai Shrimp Shaker Salad
Ingredients
Thai Peanut Dressing:
- ¼ qt Honey
- ¼ qt Red Wine Vinegar
- ⅓ cup Soy Sauce
- ¾ cup Peanut Butter
- ¾ Tbsp Salt
- ⅔ Tbsp Sriracha
- 2 Tbsp Ginger, minced
- ⅔ Tbsp Garlic, minced
- 1½ Tbsp Fish Sauce
- 1⅓ Tbsp Lime Juice
- ¼ qt Canola Oil
- 1½ Tbsp Roasted Sesame Oil
Salad:
- 1 box BEN’S ORIGINAL™ Asian Style Brown Rice, prepared
- 2¾ cup Mint, chopped
- ½ cup Cilantro Leaves
- 2 qt Cucumber, sliced
- 2 qt Radish, sliced
- 2 qt Carrots, sliced
- 4¼ lb Peeled Shrimp 31-35 (fully cooked and chilled)
- ¾ lb Baby Arugula
Thai Shrimp Shaker Salad
Makes: 17 servings
Direction
Thai Peanut Dressing:
- Combine all ingredients except for oils in a blender top.
- Blend on high and slowly drizzle in oils. Reserve.
Salad:
- Mix rice with mint and cilantro.
- Build shaker salad from bottom to top:
- 1 cup BEN’S ORIGINAL™ Asian Style Brown Rice
- ½ cup sliced cucumber
- ½ cup radish
- ½ cup carrots
- ¼ lb. shrimp
- 1 cup arugula
- Serve with 2 fl oz of dressing (in a separate container to prevent wilting)