Asian Shrimp Salad

• 1/2 small eggplant, ends trimmed, sliced into 1/4-inch-thick rounds
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 cup shelled edamame
• 2 medium carrots, shredded (about 1 cup)
• 3 tablespoons brown rice vinegar
• 2 tablespoons orange juice
• 1 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon chopped shallot
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1/2 cup cold cooked brown rice
• 2 tablespoons chopped cilantro
• 3 cups chopped napa cabbage
• 5 ounces peeled and deveined cooked large shrimp
• 1/2 cup roasted unsalted cashews

1. Place an oven rack 6 inches from heat source and preheat broiler. In a large bowl, toss eggplant with 1 Tbsp. olive oil, a pinch of salt and 1/4 tsp. pepper until well coated. Arrange in a single layer on a baking sheet. Broil, turning eggplant slices once, until golden brown on both sides, 4 to 5 minutes. Let cool on baking sheet.
2. Bring a small saucepan of water to a boil. Add a generous pinch of salt along with edamame; cook until edamame are tender and bright green, about 5 minutes. Drain well and let cool.
3. In a blender, blend carrots, vinegar, orange juice, soy sauce, shallot, ginger, sesame oil, remaining 1 Tbsp. olive oil and 1/4 tsp. pepper until as smooth as possible.
4. Toss rice with 1 1/2 Tbsp. cilantro. Divide salad ingredients evenly between 2 1-quart-capacity containers; sprinkle with remaining 1/2 Tbsp. cilantro. Cover containers. Pack dressing in 2 small covered containers. Salads will keep, covered and refrigerated, for 2 days. Let containers sit at room temperature for at least 20 minutes before serving. Add dressing to salads and cover salad containers; shake before eating to distribute ingredients.

eggplant, extravirgin olive oil, salt, shelled edamame, carrots, brown rice vinegar, orange juice, soy sauce, shallot, ginger, sesame oil, cold cooked brown rice, cilantro, cabbage, shrimp, cashews

Taken from www.myrecipes.com/recipe/asian-shrimp-salad-0 (may not work)