Rice & Shrimp Salad

Here is a quick refreshing cool summer salad, rich with shrimp and fresh with crispy shredded cabbage. It will nourish a lunch or light dinner without heating up the joint.

Sauce:

1 rounded Tbsp mayonnaise

1 rounded Tbsp full fat Greek yogurt

1 Tbsp olive oil

1 Tbsp red wine (or rice) vinegar

1 Tbsp fresh dill, minced

1 Tbsp fresh cilantro, minced

1 clove garlic, minced through a press

1/2 lb cooked shrimp, cut into thirds

2 cups cooked rice, cooled to room temperature (about 3/4 - 1 cup dry rice cooked)

1 cup finely shredded green cabbage

1 cup finely shredded purple cabbage

Whisk the sauce ingredients together in a medium bowl.

Add the shrimp and allow to marinate for a half hour or so.

Add the rice to the shrimp mixture and mix well. Allow to sit at room temperature for 10-15 minutes.

Distribute shredded cabbage evenly in two serving bowls. Top with half of the shrimp mixture, each.

Garnish with fresh cilantro or parsley. Serve at room temperature.

Serves 2.

Cook’s Note: If using raw shrimp, just parboil the shrimp in a small pot of water for 1-2 minutes - no longer. Rinse to cool and drain and peel.

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