crispy rice salad
This Asian-inspired crispy rice salad combines crispy jasmine rice, cabbage, cucumber, edamame, avocado, and peanuts in a delicious sesame-ginger dressing. Healthy food never tasted so darn delicious.
prep time
20 Min
cook time
20 Min
method
Bake
yield
6 serving(s)
Ingredients
- CRISPY RICE SALAD
- 2 cups cooked jasmine rice
- 1 tablespoon sesame oil
- 1 1/2 teaspoons low-sodium soy sauce
- 1/2 head green cabbage (medium), thinly sliced
- 1 1/2 cups sliced English cucumber
- 1 cup shelled edamame
- 1 avocado, peeled, pitted, and diced
- 1/2 cup shelled peanuts
- 1/3 cup chopped fresh cilantro
- SESAME GINGER DRESSING
- 2 tablespoons toasted sesame oil
- 2 tablespoons lime juice
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 clove garlic, pressed
- 1 tablespoon grated ginger
- 1 teaspoon chili crisp
How To Make crispy rice salad
-
Step 1Preheat oven to 400 degrees F.
-
Step 2Drizzle the cooked rice with sesame oil and soy sauce. Use your hands to gently massage the oil and soy sauce into the rice, separating the kernels. Spread it over a large baking sheet.
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Step 3Bake for 20-25 minutes or until crispy, flipping halfway through.
-
Step 4While the rice is baking, whisk the toasted sesame oil, lime juice, soy sauce, honey, garlic, grated ginger, and chili crisp in a medium bowl.
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Step 5Combine the crispy rice, cabbage, cucumber, edamame, avocado, peanuts, and cilantro. Drizzle with the dressing and toss to coat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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