Crispy Rice Salad
This Crispy Rice Salad combines crunchy vegetables with flavorful crispy rice and a tangy dressing.
Equipment
- Skillet
- 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
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 salt and pepper
- Toasted sesame seeds for garnish
Instructions
- Heat sesame oil in a skillet over medium heat. Add cooked jasmine rice and stir-fry until crispy.
- In a mixing bowl, whisk together sesame oil, peanut butter, soy sauce, rice vinegar, lime juice, honey, chili crisp, and grated ginger to make the dressing.
- In a large bowl, combine shredded cabbage, cucumber, red bell pepper, carrot, sugar snap peas, and green onions.
- Pour the dressing over the salad and mix well. Add crispy rice and toss gently.
- Season with salt and pepper to taste. Garnish with toasted sesame seeds before serving.
Notes
You can adjust the vegetables based on your preference. For a spicier kick, add more chili crisp.