Light and vibrant bowl with crispy rice, fresh cucumber, herbs, and a tangy dressing.
# What You’ll Need:
→ Rice
01 - 3 cups cooked jasmine or basmati rice (preferably day-old)
02 - 2 tablespoons vegetable oil
→ Vegetables & Herbs
03 - 2 cups cucumber, thinly sliced
04 - 1 cup carrots, julienned
05 - 1/2 cup scallions, sliced
06 - 1/2 cup fresh cilantro leaves, chopped
07 - 1/4 cup fresh mint leaves, chopped
08 - 1 small red chili, thinly sliced (optional)
→ Dressing
09 - 3 tablespoons rice vinegar
10 - 2 tablespoons soy sauce (use gluten-free if required)
11 - 1 tablespoon sesame oil
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon grated ginger
14 - 1 clove garlic, minced
15 - 1 teaspoon toasted sesame seeds
→ Toppings
16 - 1/4 cup roasted peanuts or cashews, chopped
17 - Extra sesame seeds, for garnish
18 - Lime wedges, for serving
# Directions:
01 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add cooked rice, pressing lightly to form an even layer. Cook undisturbed for 5 to 7 minutes until the bottom is golden and crispy. Flip or stir, crisping other sides for another 5 to 7 minutes. Remove from heat and allow to cool slightly.
02 - In a large bowl, mix cucumber, carrots, scallions, cilantro, mint, and chili if using until evenly combined.
03 - Whisk together rice vinegar, soy sauce, sesame oil, honey or maple syrup, grated ginger, minced garlic, and toasted sesame seeds in a small bowl until well blended.
04 - Add the crispy rice to the vegetable mixture. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
05 - Portion salad into bowls and garnish with chopped peanuts or cashews, additional sesame seeds, and lime wedges on the side.
