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Crispy Rice Salad With Veggies

Crispy Rice Salad With Veggies: Your New Favorite Fresh Dish

Crispy Rice Salad With Veggies is a vibrant, vegan dish that transforms leftover rice into a crunchy delight packed with freshness.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Pre-cooked Rice Using day-old rice yields the best texture.
  • 2 tbsp Chili Garlic Sauce Can substitute with Sriracha.
  • 2 tbsp Chili Crunch Oil Olive oil can be used as a substitute.
  • 2 tbsp Sesame Oil Grapeseed oil is a good alternative.
  • 2 tbsp Soy Sauce Tamari can be used for gluten-free.
  • 1 Juice Lime Lemon can work well too.
  • 2 Mini Cucumbers Regular cucumbers can be used if peeled.
  • 2 pcs Avocados Opt for ripe avocados.
  • 1 pcs Red Bell Pepper Any color bell pepper can be substituted.
  • 4 pcs Green Onions Chives are a great alternative.
  • 2 cups Red Cabbage Green cabbage is a suitable substitution.
  • 1 cup Unsalted Peanuts Substitute with almonds or sunflower seeds for nut-free.
  • 1 cup Edamame Chickpeas can be used for a texture twist.
  • 1 cup Fresh Basil Cilantro can be used too.
  • 1 cup Fresh Cilantro Parsley or mint can replace them.
For the Dressing
  • 1/4 cup Peanut Butter Sunflower butter is a great allergy-friendly option.
  • 1/4 cup Olive Oil Can swap for any neutral oil.
  • 1/4 cup Rice Vinegar Any vinegar can be used.
  • 2 cloves Garlic Garlic powder can be used if fresh isn’t available.
  • 1 tbsp Grated Ginger Ground ginger is a viable alternative.

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper.
  2. In a large bowl, combine 2 cups of cooked and cooled rice with chili garlic sauce, chili crunch oil, sesame oil, soy sauce, lime zest, and fresh lime juice. Mix thoroughly.
  3. Spread the mixture evenly onto the baking sheet and bake for 25-35 minutes until golden and crispy, stirring halfway through.
  4. Chop the mini cucumbers, cube the ripe avocados, chop the red bell pepper, and slice the green onions. Shred the red cabbage.
  5. In a blender, add peanut butter, olive oil, rice vinegar, minced garlic, lime juice, sesame oil, soy sauce, and grated ginger. Blend until smooth.
  6. Once the crispy rice is out of the oven, let it cool for 5 minutes. Gently fold the crispy rice into the bowl with chopped veggies. Drizzle dressing on top and mix until well coated.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 500mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 1000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Allow the rice to cool completely for perfect crispiness. Store crispy rice and veggies separately until ready to serve.

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