Crispy Rice Salad with Peanuts (Print Version)
# Ingredients:
→ For the Crispy Rice Base
01 -
2 cups of day-old cooked rice (make sure it's completely cooled)
02 -
A generous tablespoon of chili garlic sauce for that perfect kick
03 -
1 tablespoon of your favorite chili crunch oil
04 -
1 tablespoon of toasted sesame oil
05 -
A splash of soy sauce (about 1 tablespoon)
06 -
1 fresh lime - you'll need both the zest and juice from half
→ Fresh Veggie Mix
07 -
5 crisp mini cucumbers, sliced into thin rounds
08 -
2 ripe but firm avocados, cut into bite-sized cubes
09 -
1 sweet red bell pepper, chopped into small pieces
10 -
A handful of green onions (about 3-5), finely chopped
11 -
2 cups of fresh red cabbage, shredded into thin strips
12 -
1 cup of crunchy unsalted peanuts (about 150g), roughly chopped
13 -
1 cup of bright green edamame beans (160g), shelled and cooked
14 -
A generous cup of fresh basil leaves (16g), roughly chopped
15 -
Half a cup of fresh cilantro (8g), chopped
→ Peanut-Ginger Dream Dressing
16 -
¼ cup of creamy peanut butter (65g)
17 -
3 tablespoons of good quality olive oil
18 -
3 tablespoons of rice vinegar for tang
19 -
3 plump garlic cloves, minced
20 -
Juice from half a fresh lime
21 -
2 tablespoons of nutty toasted sesame oil
22 -
2 tablespoons of soy sauce
23 -
1½ tablespoons of pure maple syrup for sweetness
24 -
A thumb-sized piece of fresh ginger (about 1 inch/2.5cm), grated
# Instructions:
01 -
Start by heating your oven to a toasty 400°F (200°C). In a mixing bowl, combine your cooled rice with the flavor bomb mix - chili garlic sauce, chili crunch oil, sesame oil, and soy sauce. Don't forget to add that fresh lime zest and juice! Give everything a good mix until the rice is evenly coated. Spread it out on a baking sheet and let it get golden and crispy in the oven for about 25-35 minutes.
02 -
While your rice is getting crispy, let's prep the fresh stuff! In a large bowl, toss together your sliced cucumbers, cubed avocados, chopped bell pepper, green onions, and that beautiful purple cabbage. Add in the crunchy peanuts, tender edamame, and all those fresh herbs. This is where the magic starts happening!
03 -
Time for the dreamy dressing! Throw all your dressing ingredients into a small blender - that's your peanut butter, oils, vinegar, garlic, lime juice, soy sauce, maple syrup, and fresh ginger. Blend until it's silky smooth. No blender? No problem! Just mince that garlic and ginger super fine and whisk everything together by hand.
04 -
Once your rice has cooled down a bit but is still warm and crispy, add it to your bowl of veggies. Pour that luscious peanut dressing all over and toss everything together until every bite is coated in goodness. Now you're ready to dig in!
# Notes:
01 -
This salad is a fantastic meal prep option that stays crispy and fresh for days - just keep the dressing separate until serving
02 -
Feel free to adjust the spice level by tweaking the amount of chili garlic sauce
03 -
The rice needs to be completely cooled before crisping for the best texture