Crispy Rice Salad
How about an explosion of flavours and textures in a single salad? This crispy rice salad was a sensational discovery for me, and I’m sure it will be for you too! The lime and fish sauce dressing goes perfectly with all the fresh elements of the salad like mint, green onions and cucumber!
I chose to add chicken to add a little protein to the salad, but tofu would also be perfect with this recipe!
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- Preparation time: 15 minutes
- Cooking time: 35 minutes
- Servings: 4
Ingredients
Crispy rice
- 4 cups (600 g) cooked and cooled jasmine rice
- 2 tablespoons (30 ml) red curry paste
- 1 tablespoon (15 ml) toasted sesame oil
- 1/2 teaspoon (2.5 ml) salt
Lime vinaigrette
- 3 tablespoons (45 ml) lime juice
- 2 tablespoon (30 ml) fish sauce
- 2 tablespoons (30 ml) maple syrup
- 2 teaspoons (10 ml) sambal oelek
- 2 (30 ml) water
- 1 clove garlic, minced
- 1/4 teaspoon (1.25 ml) salt
Salad
- 2 cups (340 g) store-bought or homemade shredded chicken
- 1 English cucumber, sliced
- 2 green onions, thinly sliced
- 1 cup (35 g) fresh mint leaves
- 1/4 cup (40 g) coarsely chopped peanuts
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Preparation
Crispy rice
- Preheat oven to 400°F and place rack in center. Line a baking sheet with parchment paper.
- In a bowl, combine all the ingredients for the crispy rice. Transfer to cookie sheet and spread rice mixture evenly. Bake for 30 minutes, stirring halfway through. Increase oven temperature to broil and cook for a further 4-5 minutes, or until rice is golden brown and crisp. Reserve.
Lime Dressing
- In a small bowl, combine all dressing ingredients.
Salad
- In a large bowl, toss the crispy rice with all the salad ingredients and dressing.
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