Crispy Rice
Salad

Crunchy rice, cool cucumber
and a bright lime dressing.

Next: ingredients →

Ingredients

Makes 4 side servings

● 2 cups cooked jasmine rice (320 g), safely chilled; use within 24 hours
● 1½ tbsp neutral oil
● 1 tsp reduced-sodium soy sauce
● 2 cups diced cucumber (250 g)
● 1 cup shredded red cabbage (80 g)
● 1 cup shelled edamame (150 g), cooked and cooled
● 2 scallions, thinly sliced
● ¼ cup each chopped cilantro and mint
● ¼ cup roasted unsalted peanuts, chopped
● Dressing: 3 tbsp fresh lime juice
● 1 tbsp reduced-sodium soy sauce or labeled gluten-free tamari
● 2 tsp toasted sesame oil
● 2 tsp maple syrup
● 1 tsp grated fresh ginger
● Optional: ¼ tsp chile flakes

Equipment

● Large rimmed baking sheet
● Parchment paper
● Mixing bowl
● Small dressing bowl
● Whisk
● Spatula

First: heat the oven

● Heat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment.
● Use cooked rice cooled quickly and refrigerated at 40°F (4°C) or below for no more than 24 hours.
● Do not use rice left out for extended periods.

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