Crispy Rice Salad
Crispy Rice Salad
Ingredients
For the Rice
- 1 cup uncooked rice
- 1 1/2 cups water
- 1 tablespoon oil
- 1/2 teaspoon salt
For the Dressing
- 3 tablespoons peanut butter
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon ginger, grated
- 1/2 teaspoon chili flakes
- 2 tablespoons water
For the Salad
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup chopped cucumber
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Instructions
- 1
Add the 1 cup uncooked rice, 1 1/2 cups water, 1 tablespoon oil, and 1/2 teaspoon salt to a pot. Bring the mixture to a boil, then cover the pot and reduce heat to a simmer for 15 minutes.
⏱️ 20 min
- 2
After simmering, remove from heat and let it sit covered for another 10 minutes. Finally, fluff the cooked rice with a fork.
⏱️ 10 min
- 3
Spread the cooked rice evenly onto a baking sheet. Bake at 200°C for 20-25 minutes, or until the rice becomes crispy.
⏱️ 25 min•🌡️ 200
- 4
In a bowl, combine the 3 tablespoons peanut butter, 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 tablespoon maple syrup, 1 teaspoon grated ginger, 1/2 teaspoon chili flakes, and 2 tablespoons water. Whisk all ingredients together until the dressing is smooth.
⏱️ 5 min
- 5
Shred 1 cup of cabbage and 1/2 cup of carrots. Chop 1/2 cup of cucumber, 1/4 cup of red onion, and 1/4 cup of cilantro. Chop 1/4 cup of peanuts.
⏱️ 10 min
- 6
In a large mixing bowl, combine the crispy rice, shredded cabbage, shredded carrots, chopped cucumber, chopped red onion, chopped cilantro, and chopped peanuts.
⏱️ 5 min
- 7
Pour the prepared dressing over the salad ingredients. Toss everything well to combine thoroughly. Serve and enjoy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Salad
For the Rice
- 1 cup uncooked rice
- 1 1/2 cups water
- 1 tablespoon oil
- 1/2 teaspoon salt
For the Dressing
- 3 tablespoons peanut butter
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon ginger, grated
- 1/2 teaspoon chili flakes
- 2 tablespoons water
For the Salad
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup chopped cucumber
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Instructions
- 1
Add the 1 cup uncooked rice, 1 1/2 cups water, 1 tablespoon oil, and 1/2 teaspoon salt to a pot. Bring the mixture to a boil, then cover the pot and reduce heat to a simmer for 15 minutes.
⏱️ 20 min - 2
After simmering, remove from heat and let it sit covered for another 10 minutes. Finally, fluff the cooked rice with a fork.
⏱️ 10 min - 3
Spread the cooked rice evenly onto a baking sheet. Bake at 200°C for 20-25 minutes, or until the rice becomes crispy.
⏱️ 25 min•🌡️ 200 - 4
In a bowl, combine the 3 tablespoons peanut butter, 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 tablespoon maple syrup, 1 teaspoon grated ginger, 1/2 teaspoon chili flakes, and 2 tablespoons water. Whisk all ingredients together until the dressing is smooth.
⏱️ 5 min - 5
Shred 1 cup of cabbage and 1/2 cup of carrots. Chop 1/2 cup of cucumber, 1/4 cup of red onion, and 1/4 cup of cilantro. Chop 1/4 cup of peanuts.
⏱️ 10 min - 6
In a large mixing bowl, combine the crispy rice, shredded cabbage, shredded carrots, chopped cucumber, chopped red onion, chopped cilantro, and chopped peanuts.
⏱️ 5 min - 7
Pour the prepared dressing over the salad ingredients. Toss everything well to combine thoroughly. Serve and enjoy.
⏱️ 5 min