Crispy Rice Salad

Crispy rice salad is not just another dish; it’s a celebration of vibrant flavors and various textures. Imagine biting into a crunchy piece of crispy rice, followed by the fresh crunch of vegetables. This salad is perfect for anything from a casual lunch to a more sophisticated gathering. In a time when healthy eating can feel boring, crispy rice salad stands out as a refreshing and memorable option.

Makes 3 servings | ⏱️ 40 mins | gluten free 🌾

Salad Ingredients:

• 1/3 cup chopped cucumber

• 1/3 cup shelled edamame

• 1/2 avocado

• 1/4 cup red cabbage, chopped

• 2 tbsp crushed peanuts

• 1/2 cup or more of the crispy rice - recipe below

• 2 tbsp creamy peanut sauce - recipe below

Ingredients - Crispy Rice:

• 2 cups white rice

• 1 tbsp tamari

• 2 tsp sesame oil

• 1 1/2 tbsp gochujung paste

Ingredients - Creamy Peanut Sauce

• 3 tbsp peanut butter

• 1/4 cup water

• 1 clove garlic, crushed

• 2 tsp ginger, grated

• 1 tsp rice vinegar

• 1-2 tsp toasted sesame oil

Instructions:

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. Combine the crispy rice ingredients in a large bowl and mix thoroughly.

3. Spread the rice on the baking sheet and bake for 30 minutes, taking it out halfway through to stir.

4. As the rice bakes, prepare the sauce by mixing the ingredients for the Creamy Peanut Sauce.

5. To prepare the edamame, just pour hot water over them and allow them to sit for about five minutes to soften.

6. Combine all the salad ingredients in a large bowl, then add the crispy rice and peanut sauce. Mix thoroughly and serve.