Crispy rice salad
Serves 3 - 4
Easy
Prep:
Cook:
Cooking the rice in the oven adds a crunchy twist to this salad. Enjoy on its own as a main, or serve as as a side with your favourite grilled fish or meats
Skip to ingredients
Units:
- 350g cold cooked rice (ideally 1 day old)
- 2 tbsp low-salt soy sauce
- 1 tbsp chilli oil
For the dressing
- 2 tbsp peanut butter
- 1 tbsp maple syrup
- 1½ tbsp low-salt soy sauce
- 1 limejuiced
- 2 garlic clovesfinely chopped
- pinch of chilli flakes(optional)
For the salad
- 150g cooked edamame
- 2 spring onionsfinely chopped
- 1 avocadochopped
- ½ cucumberchopped
- 1 red pepperroughly chopped
- 30g cashew nutsroughly chopped
- handful of corianderchopped
Nutrition: Per serving (4)
- kcal379
- fat20g
- saturates4g
- carbs35g
- sugars8g
- fibre6g
- protein13g
- salt1.47g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. On a non-stick baking tray mix the rice, soy sauce and chilli oil. Spread out evenly and bake for 20-25 mins until golden and crispy. If using leftover rice, it should be cooled quickly after initial cooking, then reheated until piping hot all the way through.
step 2
Mix all the dressing ingredients in a large bowl. Tip in all of the salad ingredients and the crispy rice, then toss to coat. Serve warm or cold for lunch the following day.
