Description
A vibrant Crispy Rice Salad with Lemon Tahini Dressing bursts with flavors and textures that transform an ordinary lunch into something extraordinary.
Ingredients
Scale
- 2 cups Cooked Rice
- 2 teaspoons Soy Sauce
- 1 tablespoon Sesame Oil
- 2 tablespoons Chili Crisp
- 1/4 cup Dried Onion
- 1/4 cup Dried Garlic
- 1 tablespoon Smoked Paprika
- 1/2 teaspoon Sea Salt
- 1.5 tablespoons Crushed Red Pepper Flakes
- 1/2 teaspoon Chili Powder
- 3/4 cup Olive Oil (for salad)
- 5 Persian Cucumbers
- 1 cup Edamame
- 1 bunch Green Onions
- 1 bunch Fresh Mint
- 2 Avocados
- 1 cup Salted Peanuts
- 1/2 cup Olive Oil (for dressing)
- 1/3 cup Lemon Juice
- 3 tablespoons Tahini
- 1.5 tablespoons Maple Syrup
- 2 cloves Garlic
- 1 teaspoon Cumin
- 1/2 teaspoon Kosher Salt
- 3/4 teaspoon Ground Black Pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cook the rice according to your preferred method, and once done, allow it to cool fully.
- Toss the cooled rice with soy sauce, chili crisp, and sesame oil in a large bowl.
- Bake the rice in the oven for 30-40 minutes, tossing halfway through.
- Set aside the crispy rice once it’s perfectly baked and let it cool slightly.
- Chop all the salad ingredients: cucumbers, edamame, green onions, mint, avocados, and peanuts.
- Whisk together the dressing ingredients: olive oil, lemon juice, tahini, maple syrup, garlic, cumin, kosher salt, and ground black pepper.
- Pour the dressing over the salad and give it a good toss until every ingredient is fully coated.
- Add in the crispy rice and toss one more time until it’s fully combined.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 0 mg