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Crispy Rice Salad | Victoria Tschoppp

Crispy Rice Salad

Name: Crispy Rice Salad
Prep time: 15 min
Cook time: 35 min
Total time: 15 min
Yield: 5
Ingredients: basmati rice; chili oil; sesame oil; soy sauce; romaine lettuce; mixed cabbage; red bell pepper; yellow bell pepper; edamame; Persian cucumbers; shredded carrots; green onions; cashews; peanut butter; neutral oil; rice vinegar; coconut aminos; honey; lime; garlic; ginger; salt; pepper

15 mins prepServes 5

A delightful salad featuring crispy baked rice and a variety of fresh vegetables, making great use of leftover rice. Topped with a creamy peanut dressing for added flavor.

5 servings

What you need

3 cup basmati rice

1 tbsp chili oil

1 tbsp sesame oil

1 tbsp soy sauce

1 cup romaine lettuce

2 cup white cabbage

1 cup edamame

½ cup carrot

½ cup cashew

⅓ cup peanut butter

¼ cup orange oil

3 tbsp rice vinegar

2 tbsp sesame oil

2 tbsp coconut aminos

2 tbsp honey

1 lime

3 clove garlic

1 ginger

1 pinch salt

1 pinch pepper

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Instructions

1: Preheat oven to 400°F.

2: Place cooked rice on a parchment-lined sheet tray.

3: Drizzle chili oil, sesame oil, and soy sauce on rice and toss to evenly coat.

4: Bake at 400°F for 30-35 minutes, or until crispy, mixing halfway through.

5: In a large bowl, add chopped romaine, shredded cabbage, chopped bell peppers, edamame, chopped cucumbers, shredded carrots, chopped green onions, and chopped cashews.

6: Add the crispy rice to the bowl.

7: For the dressing, add all dressing ingredients to a blender and taste for seasoning adjustment.

8: Pour the dressing over the salad, toss, and enjoy!

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Crispy Rice Salad

What you need

Instructions

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