Crispy rice salad
A few tips before beginning
For best results cook rice at a one-to-one ratio,
1 cup water/1 cup rice.
You can control the amount of heat you like, so if you have little ones, put less chili paste. Nut allergies? skip the peanuts, you can add toasted sesame seeds instead.
Note If preparing this salad ahead of time, add the avocado, crispy rice, and peanuts just before serving to maintain their texture. The crispy rice will become slightly soggy if it sits in the salad for too long. Can save extra crispy rice in the fridge for future use.
Servings:
4
Prep Time:
40 minutes
Cook Time:
50 minutes
Ingredients
The crispy rice
- 2 cups White rice
- 1 tablespoon Chili paste (i used Sambal Oelek)
- 3 tablespoon Coconut oil
The salad
- 1 kg Cucumber (about 4)
- 20 grams Mint (fresh, and equal to ½ bunch)
- 20 grams Cilantro (fresh, and equal to ½ bunch)
- 50 grams Scallions (5 pieces)
- 1 cups Shelled edamame
- 150 grams Avocado (1 piece)
- 0.5 cups Peanuts
The dressing
- 0.25 cups Soy sauce
- 0.25 cups Rice vinegar (seasoned rice vinigar is a bit sweeter)
- 2 tablespoon Coconut oil
- 1 tablespoon Sugar
- 10 milliliters Lime (½ lime)
- 20 grams Crispy rice salad (1 clove)
Nutritional Information
Total servings
Calculating nutrition...
Per serving
Calculating nutrition...
Method
-
Prepare the Crispy Rice:
1). Preheat your oven to 400°F (200°C).
2). Line a baking sheet with parchment paper.
3). In a large bowl, combine the cooked white rice, chili paste, and vegetable oil. Mix well.
4). Spread the rice mixture evenly on the prepared baking sheet.
5). Bake for about 40 minutes, tossing the rice every 10 minutes to ensure even baking. Watch closely to avoid burning. Once crispy and golden, remove from the oven and let cool. This can be done ahead of time. -
Prepare the Vegetables:
* Chop all your vegetables and place them in a large bowl.
* Add the edamame and diced avocado to the bowl. -
Make the Dressing:
* In a small bowl, combine the ingredients.
* Whisk together until well mixed. -
Assemble the Salad:
* Add the chopped roasted peanuts and the cooled crispy rice to the bowl with the vegetables.
* Pour the dressing over the salad and toss to combine.
* Serve immediately and enjoy!