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Crispy Rice Salad with Sesame Ginger Dressing
40 minServes 3Nutri-Score B€€
B
40 min
40 minCrispy Rice Salad with Sesame Ginger Dressing
what you need
Ingredients
cooked rice (leftover or cooled)Grains400 g
soy sauce (or tamari)Pantry15 ml
chilli oil (or sesame oil)Pantry10 ml
edamame (boiled, shelled)Produce200 g
coriander (chopped)Produce20 g- mint (chopped)Produce10 g
cucumber (medium, sliced)Produce1 piece
avocado (ripe, sliced)Produce1 piece
red onion (sliced thin)Produce60 g
spring onion (stalks, sliced)Produce2 pieces- hulled tahiniPantry45 ml
- tamari (or soy sauce)Pantry30 ml
lime (juiced)Produce1 piece
maple syrupPantry22 ml
garlic (clove, minced)Produce1 piece
ginger (minced)Produce5 g
per serving
Nutrition
356kcal
- Carbs
- 39 g
- Proteins
- 11 g
- Fat
- 17 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
Whisk
step by step
Method
- Step 1
Crisp the rice
- Preheat the oven to 200 °C and spread the rice on a lined baking tray.
- Drizzle with the soy sauce and chilli oil, then toss to coat evenly.
- Bake until golden and crispy, then let cool slightly and break apart.
- Step 2
Make the dressing
- Whisk the tahini, tamari, lime juice, maple syrup, garlic and ginger until smooth.
- Step 3
Assemble the salad
- Add the edamame, coriander, mint, cucumber, avocado, red onion and spring onion to a bowl.
- Top with the dressing and crispy rice, then toss and enjoy.