The Kitchn Archive: Jul 2021

Shrimp po’boys are a Southern classic, and this main-course salad pays homage to the tasty and popular fried shrimp sandwich. Instead of a roll, crunchy butter lettuce, avocado, and quick pickled carrots are tossed in a creamy rémoulade-inspired dressing made with Nakano® Seasoned Rice Vinegar to serve as the salad base. Smoky grilled shrimp dusted in Cajun or Creole spice is a lighter take on the traditional deep-fried shrimp, but is every bit as satisfying and flavorful.

Everyone needs a simple, refreshing summer slaw in their back pocket that they can throw together to take to a picnic, BBQ, or cookout. This easy vegan slaw starts with bagged coleslaw for convenience but adds sliced radishes, cucumbers, and chopped almonds for extra crunch. All the veggies meld together nicely thanks to a zippy dressing that combines toasty Nakano® Toasted Sesame Rice Vinegar, Dijon mustard, maple syrup, and olive oil.