Rainbow Asian Rice Salad with Shrimp

Ingredients

• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 3 tablespoons toasted sesame oil
• 1 tablespoon maple syrup
• 1 tablespoon fresh lime juice
• 1 teaspoon sriracha
• 2 garlic cloves, minced
• 2 ¼ cups U.S.-grown brown basmati rice, cooked and cooled
• ½ cup shredded red cabbage, roughly chopped
• ½ cup shredded carrots, roughly chopped
• ¼ cup radishes, diced
• ½ cup cucumber, diced
• ¼ cup green onion, chopped
• ¼ cup shiitake mushrooms, chopped
• ½ cup edamame, cooked and cooled
• 1 tablespoon fresh basil, minced
• 2 tablespoons fresh cilantro, minced
• 8 ounces medium shrimp, cooked and peeled