A vibrant mix of crispy rice, cucumbers, herbs, and tangy dressing for a fresh and crunchy bite.
# Ingredient list:
→ Rice
01 - 2 cups cooked jasmine or long-grain rice, preferably day-old and chilled
02 - 2 tablespoons vegetable oil
→ Vegetables
03 - 1 large English cucumber, thinly sliced
04 - 1 cup shredded carrots
05 - 4 green onions, thinly sliced
06 - 1/4 cup fresh cilantro leaves, chopped
07 - 1/4 cup fresh mint leaves, chopped
→ Dressing
08 - 3 tablespoons rice vinegar
09 - 2 tablespoons soy sauce (use gluten-free soy sauce if necessary)
10 - 1 tablespoon toasted sesame oil
11 - 1 tablespoon honey or maple syrup
12 - 1 small garlic clove, minced
13 - 1 teaspoon fresh ginger, grated
14 - 1 teaspoon sriracha or chili sauce (optional)
15 - Juice of 1 lime
→ Toppings
16 - 1/4 cup roasted peanuts or cashews, chopped
17 - 1 tablespoon toasted sesame seeds
# How to Make It:
01 - Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the chilled rice in an even layer. Press gently and cook undisturbed for 5 to 7 minutes until the bottom is golden and crispy. Flip in sections and cook for another 2 to 3 minutes. Remove from heat and let cool slightly.
02 - In a large bowl, combine the sliced cucumber, shredded carrots, green onions, cilantro, and mint.
03 - In a small bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, honey or maple syrup, minced garlic, grated ginger, sriracha (if using), and lime juice until well blended.
04 - Add the crispy rice to the vegetable mixture. Pour the dressing over and toss gently until evenly combined.
05 - Sprinkle chopped peanuts or cashews and toasted sesame seeds over the salad just before serving.
