Crispy Rice Salad
This crispy rice salad is vibrant and packed with flavor. It features crispy rice, fresh vegetables, and a delicious dressing.
Equipment
- Frying pan
- Mixing bowl
Ingredients
For the crispy rice
- 2 cups cooked jasmine rice preferably day-old
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon chili crisp
For the dressing
- 3 tablespoon sesame oil
- 2 tablespoon peanut butter or tahini
- 2 tablespoon soy sauce or tamari
- 2 tablespoon rice vinegar
- 2 tablespoon lime juice
- 1 tablespoon honey
- 2 teaspoon chili crisp
- ½ inch piece ginger, grated
- to taste salt and pepper
For the salad
- 3 cups shredded cabbage mix of green and red
- 1 cup sliced cucumber
- 1 red bell pepper thinly sliced
- 1 medium carrot, grated or julienned
- ½ cup chopped sugar snap peas
- 2 green onions sliced
- to taste toasted sesame seeds for garnish
Instructions
- In a frying pan, heat sesame oil over medium heat. Add cooked rice and stir-fry until crispy.
- In a mixing bowl, whisk together the dressing ingredients until smooth.
- In a large bowl, combine the salad ingredients. Add the crispy rice and dressing. Toss to combine.
- Garnish with toasted sesame seeds before serving.
Notes
You can adjust the vegetables according to your preference. Add protein for a more filling meal.