Ingredients with Measurements:
- 1 cup of cooked shrimp, peeled and deveined
- 1 cup of rice paddy herb leaves, chopped
- 1/2 cup of red onion, thinly sliced
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of fresh lime juice
- 2 tablespoons of fish sauce
- 1 tablespoon of honey
- 1 tablespoon of vegetable oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the cooked shrimp, chopped rice paddy herb leaves, thinly sliced red onion, and halved cherry tomatoes.
2. In a small bowl, whisk together the fresh lime juice, fish sauce, honey, vegetable oil, salt, and black pepper.
3. Pour the dressing over the shrimp and herb mixture and toss to combine.
4. Serve immediately or chill in the refrigerator until ready to serve.
10 minutes
5. Temperature: Serve chilled
Serving size: 4 servings
Nutritional information:
- Calories: 120
- Total fat: 4g
- Saturated fat: 0.5g
- Cholesterol: 70mg
- Sodium: 700mg
- Total carbohydrates: 11g
- Dietary fiber: 1g
- Sugars: 6g
- Protein: 10g
Substitutions for ingredients:
- Cooked chicken or tofu can be substituted for the shrimp.
- Cilantro or basil can be substituted for the rice paddy herb.
Variations:
- Add sliced cucumber or shredded carrots for extra crunch.
- Top with chopped peanuts or cashews for added texture.
- Use a different type of citrus juice, such as lemon or orange, for a different flavor.
Tips and tricks:
- To make this salad ahead of time, prepare the dressing and store it separately from the shrimp and herb mixture until ready to serve.
- If you can't find rice paddy herb, substitute with a combination of mint and cilantro.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional rice paddy herb leaves or sliced lime wedges.
Garnishes:
- Rice paddy herb leaves
- Sliced lime wedges
- Chopped peanuts or cashews
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Steamed rice or noodles
- Grilled vegetables
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the salad is too dry, add more dressing or a splash of water to loosen it up.
Food safety advice:
- Make sure to properly store any leftover salad in the refrigerator to prevent foodborne illness.
Food history:
- Rice paddy herb is a popular herb used in Vietnamese cuisine and is known for its unique flavor and aroma.
Flavor profiles:
- This salad has a bright and tangy flavor from the lime juice and fish sauce, balanced by the sweetness of the honey and the herbaceous flavor of the rice paddy herb.
Serving suggestions:
- Serve this salad as a light lunch or dinner, or as a side dish to a larger meal.
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Region: Thai