Spicy Rice Salad

For the dressing:
- ½ cup rice vinegar
- ½ cup fish sauce
- ¼ cup sesame oil
- ¼ cup hot chili oil
- ¼ cup lime juice
- 2 cups long-grained rice (preferably Jasmine)
- 4–6 green onions, trimmed and thinly sliced
- 2 carrots, peeled and diced
- 1 sweet red pepper, seeded and diced
- 1 serrano chili pepper, seeded and minced
- ¼–½ cup chopped mint
- ¼–½ cup chopped cilantro
- 1 pound cooked shrimp
- 1/3cup chopped unsalted peanuts
- Lime wedges
Instructions:
This salad is equally delicious with shredded chicken or turkey instead of the shrimp.
- Whisk together all of the dressing ingredients; set aside.
- Cook the rice according to the package directions. Fluff the rice, then transfer it to a large mixing bowl. Allow the rice to cool slightly.
- Pour approximately of the dressing over the rice and fluff to coat. Continue to fluff the rice every so often until it is completely cooled.
- Add the green onions, carrots, red pepper, serrano chili pepper, mint, cilantro, and shrimp to the rice. Toss with the remaining dressing to taste.
- To serve, place on individual plates and garnish with peanuts and lime wedges.