Crispy Rice Salad
Easy, delicious dinner salad your whole family will love
Ingredients
Crispy Rice
- 2 cups Cooked white rice leftover rice is perfect
- 1 teaspoon olive oil
- 1-2 teaspoons chili crisp or hot sauce
Salad Ingredients
- 3 cups romaine lettuce chopped
- 1 cup cabbage or coleslaw mix optional
- 1 large cucumber diced
- 1 large red pepper diced
- 0.5 bunch cilantro chopped
- 2 cups shredded chicken rotisserie chicken works well
Salad Dressing
- 1/3 cup olive oil or oil of choice
- 1 tbsp fish sauce or soy sauce
- 1/4 cup lime juice juice of one lime
- 2 tbsp brown sugar
- 2 tbsp peanut butter
- 1 clove garlic grated
- 1 knob ginger grated
- 2 tsp chili crisp or hot sauce (optional)
Instructions
Make the crispy rice
- Preheat the oven to 425 degrees
- Grab your chili crisp or hot sauce - I get mine from my favorite Asian Market
- Place the rice, chili crisp and olive oil in a bowl and mix together
- Spread rice mixture on a baking sheet lined with parchment paper
- Bake for 10-15 minutes until brown and crisp - set aside to cool
Make the Salad Dressing
- Grab the peanut butter - I always use one (like this from Costco) with only peanuts & salt - no need for sugar or hydrogenated oils
- Combine the olive oil, fish sauce, brown sugar, lime juice & peanut butter in a jar or blender - Grate in the garlic & ginger and a pinch of salt & pepper - I always freeze my ginger and use a Microplane to grate it - no need to peel the ginger - easy peasy!
- Use an immersion blender or regular blender to blend the dressing - set aside
Mix up the salad
- Combine the romaine, cabbage, peppers, cucumber and cilantro in a bowl
Put it all together!
- Drizzle the salad dressing on the vegetables
- Mix up, taste and adjust the seasonings
- Top with shredded chicken (or tofu or shrimp) sprinkle the crispy rice on top and enjoy!
Notes
Baked tofu or cooked shrimp work well in this recipe in place of the chicken