Crispy Rice Salad
A fresh, colorful salad topped with crispy rice bites and sesame seeds. Perfect for a light lunch or dinner with maximum crunch and flavor.
Equipment
- Large Bowl
- Non-stick Skillet
Ingredients
Crispy Rice
- 2 cups cooked rice chilled
- 2 tbsp olive oil
Salad Base
- 1 cup cucumber sliced
- 1 cup carrots julienned
- 1 cup bell peppers sliced thin
- 1/2 cup red onion sliced
- 1 cup cherry tomatoes halved
Toppings & Dressing
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 2 tbsp sesame seeds to garnish
Instructions
- Heat olive oil in a skillet. Spread rice in a thin layer and cook until golden and crispy on both sides. Remove and let cool slightly.
- Prepare vegetables: slice cucumbers, julienne carrots, slice peppers and onions, and halve cherry tomatoes.
- Whisk together soy sauce, rice vinegar, honey, and sesame oil to make the dressing.
- In a large bowl, toss together the vegetables with the dressing.
- Top the salad with crispy rice pieces and sprinkle with sesame seeds before serving.
Notes
You can use leftover rice for extra crispiness. Adjust the dressing to taste—more honey for sweetness, more vinegar for tang.
Nutrition
Calories: 280kcalCarbohydrates: 46gProtein: 6gFat: 9gSaturated Fat: 1gSodium: 580mgPotassium: 420mgFiber: 4gSugar: 7gVitamin A: 540IUVitamin C: 35mgCalcium: 40mgIron: 2.5mg
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