Crispy Rice Salad

Crispy, fresh, herby, spicy and a creamy, gingery dressing. This crispy rice salad is a great way to use up left-over rice. It has wonderful flavours and texture and can easily customised with any veg you have in your fridge.

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WHAT'S IN THIS SALAD

CRISPY GOCHUJANG RICE

Make sure the rice you are using is completely cooled and dry (or better, a day old) as this will allow the rice to crisp up nicely. Add gochujang paste, toasted sesame oil and soy sauce to the cold rice and mix to coat all-over.

To toast the rice you can either use the oven or toast it in an air fryer at 220C for about 8 minutes or until crispy.

THE SALAD

I love a mixture of fresh mint, fresh coriander leaves, edamame beans, peas, avocado, cucumber and spring onions. The freshness of all these is a great contrast to the rich, zingy dressing and the crispy, spicy rice.

THE DRESSING

The dressing is a mixture of tahini, fresh ginger, soy sauce, maple syrup (or honey) and fresh lime juice.

Add a bit of water and whisk all together until smooth. Delicious!

OTHER GREAT ADDITIONS YOU CAN ADD

• Carrots

• Radishes

• Tenderstem Broccoli

• Mango

• Toasted peanuts

• Lettuce

• Crispy Chilli-oil

• Shredded red cabbage

OTHER SALADS TO TRY

High-Protein Green Goddess Salad

Roasted Cauliflower and Chickpea Salad

Healthier Caesar Salad with Tofu

Perfect Summer Salad

CRISPY RICE SALAD

Crispy, gochujang spiced rice with a fresh, herby salad, cucumber and edamame and a creamy ginger tahini dressing. Crispy, fresh, herby, spicy and a creamy, gingery dressing. This crispy rice salad is a great way to use up left-over rice. It has wonderful flavours and texture and can easily customised with any veg you have in your fridge.

SERVES: 2

TIME: 25 minutes

INGREDIENTS

FOR THE RICE

• 3/4 cup cooked and cooled rice

• 1 tsp gochujang

• 1 tbsp soy sauce

• 1 tbsp toasted sesame oil

  
  

FOR THE SALAD

• 1 small avocado, cubed

• 1/2 cup edamame beans

• 1/2 cup peas

• 2 spring onions, sliced

• 1 small cucumber, sliced

• 1 handful fresh mint, roughly chopped

• 1 handful fresh coriander, roughly chopped

  
  

FOR THE DRESSING

• 2 tbsp tahini

• 1 tbsp soy sauce

• 1/2 tbsp maple syrup/ honey

• juice from a lime

• 1/2 tsp freshly grated ginger

• 1 - 2 tbsp water

TO SERVE

• 2 tbsp sesame seeds

INSTRUCTIONS

FOR THE RICE

Preheat the oven to 200C.

Combine the rice with the soy sauce and sesame oil until evenly coated. Spread out on a baking tray an place in the preheated oven for 15 - 18 minutes or until crispy. Remove from the oven and set aside,

In the meantime make the salad and the dressing.

FOR THE DRESSING

Add all the ingredients to a jar or bowl and mix until smooth. Taste and adjust as needed. Set aside.

FOR THE SALAD

In a salad bowl add all the ingredients.

TO ASSEMBLE.

Spoon the crispy rice over the salad. Pour over the dressing and mix well. Sprinkle with sesame seeds and enjoy.