Crunchy Veggie Rice Salad (Print Version)
# Ingredients:
→ To Make the Crunchy Rice Foundation
01 -
2 cups of leftover cooked rice (needs to be cold)
02 -
1 big spoonful of chili garlic paste for a spicy punch
03 -
1 tablespoon of sesame oil that’s already toasted
04 -
A solid tablespoon of chili crisp oil, for extra flavor
05 -
A light splash of soy sauce (about 1 tablespoon)
06 -
Juice from half a lime, and its zest too
→ Colorful Veggie Medley
07 -
1 red bell pepper (pick a sweet one), diced
08 -
2 fresh avocados, diced into small cubes
09 -
A handful of fresh basil leaves, loosely chopped (around 16g)
10 -
Half a cup of fresh cilantro leaves, chopped (8g)
11 -
1 cup of shelled, cooked edamame beans (160g)
12 -
5 small cucumbers, sliced thin
13 -
Crunchy, unsalted peanuts - roughly chopped (around 1 cup or 150g)
14 -
2 cups of shredded red cabbage
15 -
About 3 to 5 stalks of green onion, minced up
→ Silky Peanut-Ginger Dressing
16 -
1/4 cup of smooth peanut butter (around 65g)
17 -
Juice squeezed from half of a lime
18 -
2 tablespoons of toasted sesame oil
19 -
A piece of fresh ginger, about an inch big (grated)
20 -
1.5 tablespoons of maple syrup, for sweetness
21 -
2 tablespoons of soy sauce, for saltiness
22 -
Rice vinegar - use about 3 tablespoons for some tang
23 -
3 garlic cloves, finely minced
24 -
3 tablespoons of a nice olive oil
# Instructions:
01 -
Warm the oven to 400°F (200°C). Mix your cooled rice in a bowl with chili garlic sauce, chili oil, sesame oil, and soy sauce. Don’t forget the lime zest and juice too! Once everything is coated evenly, spread it all out on a flat tray and bake for 25 to 35 minutes, until it's golden and crisp.
02 -
While your rice is in the oven, grab a mixing bowl. Combine the thinly sliced cucumbers, diced avocados, chopped bell pepper, shredded cabbage, and minced green onions. Toss in the edamame, chopped peanuts, basil, and cilantro. Mix it all together and get ready for the next step.
03 -
In a small blender, toss in the peanut butter, olive oil, rice vinegar, minced garlic, lime juice, sesame oil, soy sauce, syrup, and grated ginger. Blend it all until it’s smooth as silk. No blender? No worries—finely mince the garlic and ginger and whisk everything together by hand.
04 -
Take your warm, crisped-up rice and mix it into your big veggie bowl. Pour all that creamy peanut dressing over it. Toss everything around until each bit is covered in yumminess. Serve, and enjoy every bite!
# Notes:
01 -
This is a great choice for make-ahead meals since it stays fresh and crispy—just keep the dressing on the side!
02 -
Dial the heat up or down by adding more or less chili garlic sauce.
03 -
For the crispiest rice, it’s super important that it’s completely cooled first.