Description

This crispy Asian rice salad recipe combines crunchy rice, fresh vegetables, and a flavorful Asian dressing for an easy, refreshing, and delicious meal.

Ingredients

3 cups cooked jasmine rice (cooled)

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 cup shredded cabbage

1/2 cup carrots, julienned

1/2 cup cucumber, sliced

2 green onions, sliced

1/4 cup fresh cilantro, chopped

1/4 cup roasted peanuts

Dressing:

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon honey

1 tablespoon sesame oil

1 teaspoon grated ginger

1 clove garlic, minced

1 teaspoon chili paste

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Instructions

1. Preheat oven to 400°F.

2. Spread cooked rice on a baking sheet.

3. Drizzle with sesame oil and vegetable oil.

4. Bake for 25 to 30 minutes, stirring halfway, until rice becomes crispy.

5. Let crispy rice cool slightly.

6. In a large bowl, combine cabbage, carrots, cucumber, green onions, and cilantro.

7. In a small bowl, whisk soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and chili paste.

8. Add crispy rice to the vegetable mixture.

9. Pour dressing over salad and toss well.

10. Top with roasted peanuts.

11. Serve immediately for best crunch.

Notes

Use day-old rice for best crispiness.

Adjust chili paste for desired spice level.

Add grilled chicken or tofu for extra protein.

Serve immediately to keep rice crispy.