Skip to main content

Springtime Rice Salad

Image for Springtime Rice Salad
plate

Yield

Yield: 4 servings

kikkoman products used:

ingredients

1/2 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1/4 cup vegetable oil
2 tablespoons minced red onion
3 tablespoons Kikkoman Less Sodium Soy Sauce
3 tablespoons lime juice
1/4 teaspoon grated fresh ginger root
2 slices fresh ginger root, each about 1/4-inch thick
3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
3/4 pound medium-size shrimp, peeled and deveined
3 cups cooked long grain white rice

directions

  1. Combine cilantro, basil, oil, onion, less sodium soy sauce, lime juice and grated ginger in large bowl.
  2. Bring 1/2 cup water and sliced ginger to boil in large skillet. Stir in asparagus; cover and simmer 2 to 3 minutes, or until asparagus is tender, yet crisp. Remove asparagus with slotted spoon. Stir into soy sauce mixture.
  3. Return ginger and water mixture to boil. Add shrimp; cook, stirring, 2 minutes, or until pink. Drain shrimp and cool slightly; discard ginger.
  4. Combine shrimp and rice with asparagus mixture, tossing together to coat evenly. Cover and refrigerate 1 hour to allow flavors to blend.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

Coupon Corner

Check out the current coupons for your favorite Kikkoman products.

View Coupons

ANNOUNCING THE

KIKKOMAN

LOVE UNBOTTLED

ENTER TO WIN!

Click to scroll back to the top