Crispy Rice Salad is a refreshing, crispy, crunchy, tangy, spicy, sweet, herbaceous, hearty, colorful and satisfying. The rice is baked in the oven until crispy, which is the star of this salad. It's a perfect meal for a warm summer night. You can add chicken or shrimp for a more substantial meal.
Prep: 25 mins
Cook: 45 mins
Yields: 6 Servings
Ingredients
Crispy Rice
2½ cups cooked white rice
2½ tablespoons olive oil
2 tablespoons chili garlic sauce
Salad
1 head medium Cabbage, shredded
1 red bell pepper, sliced
1 large cucumber, halved and sliced
½ cup cilantro, chopped
1 cup green onion, chopped
1 cup avocado, cubed
1 cup edamame
1 cup carrots, grated
½ cup peanuts, crushed
¼ cup fried onion
Dressing
¼ cup soy sauce
¼ cup rice vinegar
1½ tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon brown sugar
1 lime, juiced
1 clove garlic, grated
1 teaspoon ginger, grated
Directions
Crispy Rice
1Mix the rice with the olive oil and chili sauce and spread it out on a parchment lined baking sheet. Bake at 400° F for 30-40 minutes until crispy.
Salad
1Mix all the ingredients with the dressing in a large bowl and add the crispy rice and on top and serve.