Loading...

In a large stainless steel mixing bowl, combine the thinly sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.

Add the cooked and peeled shrimp, chopped Thai basil, and chopped cilantro to the bowl with the vegetables.

Pour the lemongrass vinaigrette over all the ingredients in the bowl. Start with 1/2 cup and add more if desired for a saucier salad.

Using a wooden spoon or spatula, mix the ingredients thoroughly until everything is well combined and coated with the dressing.

Sprinkle in the Nanami Togarashi for heat and add the sesame oil. Mix again to ensure the spices and oil are evenly distributed throughout the salad.

Transfer the salad to an airtight container, such as Tupperware or deli cups. Refrigerate for at least 2 hours to allow the flavors to meld and marinate.

Before serving, give the salad a final stir. Plate the salad and, if desired, drizzle with a little extra lemongrass vinaigrette and sprinkle with sesame seeds for garnish.


In a large stainless steel mixing bowl, combine the thinly sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.

Add the cooked and peeled shrimp, chopped Thai basil, and chopped cilantro to the bowl with the vegetables.

Pour the lemongrass vinaigrette over all the ingredients in the bowl. Start with 1/2 cup and add more if desired for a saucier salad.

Using a wooden spoon or spatula, mix the ingredients thoroughly until everything is well combined and coated with the dressing.

Sprinkle in the Nanami Togarashi for heat and add the sesame oil. Mix again to ensure the spices and oil are evenly distributed throughout the salad.

Transfer the salad to an airtight container, such as Tupperware or deli cups. Refrigerate for at least 2 hours to allow the flavors to meld and marinate.

Before serving, give the salad a final stir. Plate the salad and, if desired, drizzle with a little extra lemongrass vinaigrette and sprinkle with sesame seeds for garnish.
