Description
A fresh and crunchy salad featuring crispy rice, vibrant vegetables, and a flavorful dressing.
Ingredients
Scale
- 2 cups cooked jasmine rice (preferably day-old)
- 1 tbsp sesame oil
- 1 tbsp soy sauce or tamari
- 1 tbsp chili crisp
- 3 tbsp sesame oil (for dressing)
- 2 tbsp peanut butter or tahini
- 2 tbsp soy sauce or tamari (for dressing)
- 2 tbsp rice vinegar
- 2 tbsp lime juice
- 1 tbsp honey
- 2 tsp chili crisp (for dressing)
- 1/2 inch piece ginger, grated
- Salt and pepper, to taste
- 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
- 1/2 cup chopped sugar snap peas
- 2 green onions, sliced
- Toasted sesame seeds, garnish
Instructions
- Heat sesame oil in a pan over medium heat.
- Add cooked rice and stir-fry until crispy.
- Mix soy sauce and chili crisp into the rice.
- In a bowl, combine sesame oil, peanut butter, soy sauce, rice vinegar, lime juice, honey, chili crisp, and ginger to make the dressing.
- In a large bowl, combine cabbage, cucumber, bell pepper, carrot, sugar snap peas, and green onions.
- Pour dressing over the salad and toss well.
- Top with crispy rice and garnish with sesame seeds.
Notes
- Use day-old rice for best texture.
- Adjust dressing ingredients to taste.
- Feel free to add other vegetables as desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stir-frying and mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Crispy Rice Salad, Asian Salad, Vegan Recipes