Refreshing mix of crispy rice, cucumber, herbs, and zesty dressing for a light, flavorful meal.
# What you need:
→ Rice
01 - 2 cups cooked jasmine rice, preferably day-old and chilled
02 - 2 tablespoons vegetable oil
→ Vegetables
03 - 1 large English cucumber, diced
04 - 4 radishes, thinly sliced
05 - 1 small carrot, julienned
06 - 2 scallions, thinly sliced
07 - 1/4 cup fresh cilantro leaves, chopped
08 - 1/4 cup fresh mint leaves, chopped
→ Dressing
09 - 3 tablespoons rice vinegar
10 - 2 tablespoons soy sauce or tamari for gluten-free
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon grated fresh ginger
14 - 1 garlic clove, minced
15 - 1 teaspoon sriracha or chili-garlic sauce, optional
→ Garnish
16 - 2 tablespoons toasted sesame seeds
17 - 1/4 cup roasted peanuts or cashews, roughly chopped, optional
18 - Lime wedges, for serving
# Directions:
01 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chilled rice, pressing it down evenly. Cook undisturbed for 5 to 7 minutes until bottom is golden and crispy. Flip or stir to crisp other sides if desired. Remove from heat and let cool slightly.
02 - In a small bowl, whisk rice vinegar, soy sauce or tamari, toasted sesame oil, honey or maple syrup, grated ginger, minced garlic, and sriracha until combined. Set aside.
03 - In a large mixing bowl, combine diced cucumber, sliced radishes, julienned carrot, scallions, chopped cilantro, and chopped mint.
04 - Add the crispy rice to the vegetable mixture and toss gently to combine evenly.
05 - Pour the prepared dressing over the rice and vegetable mixture and toss until fully coated.
06 - Sprinkle toasted sesame seeds and chopped nuts over the salad. Serve immediately with lime wedges for optimal texture and flavor.
