Viral Crispy Rice with Veggies and Peanut Dressing!

If crispy, crunchy salads are calling your name, then look no further than the crispiest, crunchiest salad that your taste buds will love!

Crispy Rice with Veggies and Peanut Dressing

Serves 4

For the Crispy Rice:

2 cups pre-cooked rice, cooled

2 tablespoon chili crunch oil

1 tablespoon sesame oil

1 tablespoon soy sauce or Tamari

1 lime (juice from ½ and zest from whole)

For the Salad:

5 mini cucumbers, thinly sliced

2 avocados, cubed

1 red bell pepper, chopped

3-5 green onions, chopped

2 cups red cabbage, finely sliced

1 cup unsalted peanuts, chopped (150g)

1 cup edamame, shelled and cooked (160g)

1 cup fresh basil, chopped (16g)

½ cup cilantro, chopped (8g)

For the Creamy Peanut Ginger Dressing:

¾ cup peanut butter

3 tablespoons soy sauce or Tamari

2 tablespoons maple syrup

1 tablespoon toasted sesame oil

2 tablespoons rice vinegar 

½ cup warm water to thin (or more as needed)

1 inch fresh ginger, grated (2.5cm)

2 small cloves garlic finely minced

1 tablespoon lime juice

Make Crispy Rice: Preheat oven to 400˚F (200˚C). Add 2 cups cooked and cooled rice to a bowl, along with 1 tablespoon each chili crunch oil, sesame oil and soy sauce, and the juice from ½ of it. Stir to combine everything evenly. Place on baking sheet and bake for 25-35 minutes or just until crispy.

While that’s baking, to a large bowl, add the 5 mini sliced cucumbers, 2 cubed avocados, 1 chopped red bell pepper, 3-5 chopped green onions, 2 cups shredded cabbage, 1 cup each chopped peanuts, edamame, fresh chopped basil, and ½ cup chopped cilantro. Stir together very well.

For the dressing, Add all dressing ingredients aside from the water and whisk together until smooth. Slowly pour in the water until your desired consistency is reached. Start with 1/2 cup and add more as needed. I usually add more for a dressing and a bit less for a sauce. Taste and adjust seasonings as desired. You may want more soy sauce, sweetener or red pepper flakes.