Servings: 2
Total Time: varies
Salad
- 2 cups rice, cooked and cooled
- 1 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- 1 tsp. chili crunch
- 2 cups shredded cabbage
- 2 cups sliced cucumber
- 1/2 cup edamame, cooked
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
- 1/3 cup peanuts
Tahini Ginger Dressing
- 2 Tbsp. tahini
- 1 Tbsp. sesame oil
- 1 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 1/2 tsp. grated ginger
- 1 Tbsp. maple syrup
- 1/2 tsp. chili crunch
This crispy rice salad offers a variety of flavors and textures to kick any salad rut. For additional protein, top with cooked steak, chicken, shrimp or salmon.
Directions
1. Combine rice, soy sauce, sesame oil and chili crunch.
2. Spread across a sheet pan in one layer. Bake at 400°F until dark brown and crispy, 30–40 minutes, stirring every 10 minutes.
3. Combine crispy rice with remaining ingredients and top with Tahini Ginger Dressing.
Nutrition
Approximate nutrition information per serving (½ of recipe; includes ½ of Tahini Ginger Dressing): 687 calories; 38 g fat; 5 g saturated fat; 0 mg cholesterol; 1186 mg sodium; 71 g carbohydrate; 8 g fiber; 13 g sugar; 20 g protein