Crispy Rice Salad

Experience a burst of flavors with our vegan crispy rice salad, featuring cooked then toasted rice mixed with a colorful medley of fresh veggies and a tangy, mouthwatering dressing. A whole new way to experience rice!

Yield: 4-6

Author: Miriam Hahn

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Crispy Rice Salad

Experience a burst of flavors with our vegan crispy rice salad, featuring cooked then toasted rice mixed with a colorful medley of fresh veggies and a tangy, mouthwatering dressing. A whole new way to experience rice!

Ingredients

• 2 cups cooked white rice (I'm using organic basmati from TJ's)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons Trader Joe's Chili Onion Crunch
• 1 sliced English cucumber (Use a mandoline if you have one)
• 1 cup shelled edamame
• 4 chopped green onions
• 1/4 cup chopped mint
• 2 chopped avocados
• 1/2 cup salted peanuts (optional)

Dressing

• 1/3 cup olive oil
• 1/3 cup lemon juice
• 3 tablespoons tahini
• 1 tablespoon maple syrup
• 2 crushed garlic cloves
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
2. Add the cooked white rice to a bowl with the soy sauce, sesame oil, and chili crunch and mix.
3. Spread out on the sheet pan and bake 30 minutes tossing halfway. When it's done it will be brown and crispy.
4. Add the salad ingredients to a bowl.
5. Whisk up the dressing.
6. Add the rice to the salad and add dressing. Top with peanuts if using.

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