A refreshing blend of crispy rice, cucumber, herbs, and toasted nuts for a light, textured dish.
# What You Need:
→ Rice
01 - 2 cups cooked jasmine or basmati rice, cooled
02 - 2 tablespoons neutral oil (vegetable or grapeseed)
→ Vegetables
03 - 1 large English cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/4 red onion, thinly sliced
06 - 1 medium carrot, julienned or shredded
→ Herbs
07 - 1/2 cup fresh cilantro leaves, chopped
08 - 1/4 cup fresh mint leaves, chopped
09 - 2 tablespoons chives, finely sliced
→ Dressing
10 - 3 tablespoons rice vinegar
11 - 2 tablespoons soy sauce or tamari
12 - 1 tablespoon toasted sesame oil
13 - 1 tablespoon lime juice
14 - 1 teaspoon honey or maple syrup
15 - 1 teaspoon grated fresh ginger
16 - 1 small garlic clove, finely grated
→ Toppings
17 - 1/3 cup roasted peanuts or cashews, roughly chopped
18 - 2 tablespoons toasted sesame seeds
19 - 1 small fresh chili, thinly sliced (optional)
# How To Make:
01 - Heat a large nonstick skillet over medium-high heat. Add the oil and spread the cooled rice evenly. Cook without stirring for 6 to 8 minutes until golden and crispy on the bottom. Stir and cook another 3 to 4 minutes to crisp all sides. Transfer to a large bowl and allow to cool slightly.
02 - Whisk together rice vinegar, soy sauce or tamari, toasted sesame oil, lime juice, honey or maple syrup, grated ginger, and finely grated garlic in a small bowl until well combined.
03 - Add diced cucumber, halved cherry tomatoes, thinly sliced red onion, julienned carrot, chopped cilantro, chopped mint, and sliced chives to the bowl with the crispy rice.
04 - Pour the dressing over the salad mixture and toss gently to evenly coat all ingredients.
05 - Just before serving, sprinkle roasted peanuts or cashews, toasted sesame seeds, and sliced fresh chili if desired over the salad.
06 - Serve immediately to maintain optimal crunch and freshness.
