Viral Crispy Chilli Rice Salad
Viral Crispy Chilli Rice Salad
Ingredients
- 2 cups white rice cooked
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons chilli oil adjust to taste
- 2 lebanese cucumbers sliced into thin rounds
- 1/2 cup mint leaves roughly chopped
- 1/2 cup coriander roughly chopped
- 1 cup edamame beans frozen & thawed
- 3 spring onions finely sliced
- 1/3 cup peanuts salted, roasted & roughly chopped
- 1 avocado large, diced
Creamy tahini dressing:
- 2 tablespoons extra virgin olive oil
- 1 lemon large, juice squeezed
- 3 tablespoons tahini
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
Instructions
- Start by combining the cooked rice with soy sauce, sesame oil and chilli oil in a medium bowl. Mix well to coat the rice evenly.
- Spread the rice out on a lined baking tray and place it in the oven at 200°C for about 20–25 minutes, or until it’s golden and crispy, giving it a stir halfway through.
- Meanwhile, in a large bowl, add the cucumber, mint, coriander, edamame beans, spring onion, and roasted peanuts. Once the rice is crispy, let it cool slightly, then add it to the bowl with the vegetables and herbs. Stir to combine.
- For the dressing, whisk together the olive oil, lemon juice, tahini, maple syrup, cumin, and ginger until smooth and creamy. Adjust to taste.
- Pour the dressing over the salad and toss everything together until well coated. Top with avocado just before serving.
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