A Vietnamese-style salad with short grain rice, shrimp and vegetables in a sweet-and-sour dressing. This is one of my favorite easy healthy recipes!
This post was created in collaboration with Annie Chun’s.
This tasty shrimp salad is my new go-to lunch or light meal. It’s perfect for any time you crave a quick, healthful meal on the go.
And it’s so simple to put together — as in literally just minutes. This recipe combines Annie Chun’s sticky white rice, crunchy raw vegetables and crushed roasted peanuts in a sweet-and-sour Vietnamese salad dressing with lime and fish sauce.
If you’re in the habit of making rice frequently, go ahead and try this salad with homemade cooked short grain rice.
Vietnamese Salad Ingredients
I lovvvve the flavors and ingredients in Southeast Asian food, especially Vietnamese recipes that can be made simply, with lots of fresh ingredients.
Think vibrantly colored, crunchy vegetables and aromatic herbs, all sauced in a sweet-sour-salty dressing.
That’s a combo that naturally gets your mouth watering 🙂
Here’s what you need to make the salad:
- Annie Chun’s Restaurant-Style Sticky White Rice (or 1 1/4 cups cooked short grain rice)
- Cooked, peeled shrimp (I use thawed frozen cooked shrimp)
- Persian or mini cucumber
- Green onion
- Fresh cilantro and/or mint
- Roasted peanut oil
- Fresh lime juice
- Granulated sugar
- Fish sauce
- Crushed red chili pepper
- Roasted unsalted peanuts
I find Annie Chun’s packaged cooked rice incredibly convenient, because although I cook at home almost daily, I don’t always have rice ready to go.
To prepare it, I heat the package in a microwave for 1 minute — it comes out with the perfect texture of steamed restaurant-style sticky rice.
Meal prep tips
This salad can be made assembled with the dressing ahead of time to pack for lunch. It will keep up to 1 day refrigerated, although I think it tastes best at room temperature.
You can also prep the ingredients and dressing 2-3 days ahead.
Keep them in separate covered containers in the fridge until you’re ready to eat.
More Asian-Inspired One-dish meals
- 1 package Annie Chun’s Restaurant-Style Sticky White Rice or 1 1/4 cups cooked short grain rice
- 4 ounces cooked, 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
- ¼ cup fresh cilantro or mint leaves
- 1 tablespoon roasted peanut oil
- 1 tablespoon fresh lime juice
- 1 tablespoon granulated sugar
- 2 teaspoons fish sauce
- ½ teaspoon crushed red chili
- 2 tablespoons crushed roasted unsalted peanuts
- Heat the package of rice on high in a microwave for 1 minute according to package directions, or heat homemade cooked rice until warm. Transfer to a medium bowl and cool 5 minutes.
- Add the shrimp, carrot, cucumber, green onion and cilantro
to the bowl. Add the peanut oil and gently toss the salad until combined.
- In 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.
- Sprinkle the salad with the peanuts and serve, with additional sauce on the side.
If you have concerns about peanut sensitivities, substitute cashews or almonds or omit the nuts entirely.
Amount Per Serving: Calories: 727Total Fat: 30gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 170mgSodium: 916mgCarbohydrates: 76gFiber: 5gSugar: 12gProtein: 39g