Ingredients and Weight:
- Jasmine rice: 2 cups (uncooked)
- Water: 3 cups
- Shrimp, peeled and deveined: 1 lb
- Cucumber, diced: 1 cup
- Red onion, diced: 1/2 cup
- Carrots, shredded: 1 cup
- Bean sprouts: 1 cup
- Green onions, sliced: 1/4 cup
- Cilantro, chopped: 1/4 cup
- Peanuts, chopped: 1/4 cup
For the Salad Dressing:
- Lime juice: 1/2 cup
- Fish sauce: 1/4 cup
- Sugar: 3 tbsp
- Garlic, minced: 2 cloves
- Red chili peppers, minced (optional): 1-2
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Rinse the rice thoroughly and cook according to package directions.
- While the rice is cooking, prepare the shrimp. Season with salt and pepper, and sauté in a skillet with a little olive oil until cooked through.
- In a large bowl, combine the cooked rice, shrimp, cucumber, red onion, carrots, bean sprouts, green onions, cilantro, and peanuts.
- In a small bowl, whisk together the lime juice, fish sauce, sugar, garlic, and chili peppers (if using).
- Pour the salad dressing over the rice mixture and toss to combine.
Nutritional Information:
- Calories: 300 per serving
- Fat: 10g
- Protein: 25g
- Carbohydrates: 40g
Dish Characteristics:
- Refreshing and flavorful
- Combination of textures and flavors
- Suitable for American taste buds
- Easy to make and perfect for a light lunch or dinner
User Comments:
- "This salad was so delicious and easy to make. I loved the combination of flavors and textures."
- "I made this for a party and it was a hit! Everyone loved it."
- "I'm not usually a fan of Thai food, but this salad was amazing. I'll definitely be making it again."
Special Precautions and Tips:
- Adjust the amount of chili peppers in the salad dressing to suit your taste.
- If you can't find bean sprouts, you can substitute with chopped cabbage or lettuce.
- Serve the salad immediately for best results.
