Crispy Rice Salad
This vibrant salad features a delightful mix of textures, from oven-baked crispy rice to crunchy cucumber and creamy avocado. Tossed with edamame, fresh mint, and a savory tahini dressing, it's a refreshing and satisfying meal.
This vibrant salad features a delightful mix of textures, from oven-baked crispy rice to crunchy cucumber and creamy avocado. Tossed with edamame, fresh mint, and a savory tahini dressing, it's a refreshing and satisfying meal.
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In a large bowl, combine the cooled cooked rice with soy sauce, sesame oil, and chili onion crunch. Mix well.
Spread the rice mixture in a thin, even layer on a parchment-lined baking sheet.
Bake the rice until it's golden brown and crispy. Set aside to cool slightly.
While the rice bakes, prepare the salad ingredients. Thinly slice the cucumber, chop the green onions and fresh mint, and dice the avocado.
In a large serving bowl, combine the sliced cucumber, edamame, green onions, mint, and diced avocado.
To make the dressing, whisk together olive oil, tahini, honey, salt, and pepper in a separate bowl or measuring cup until smooth.
Add the crispy rice to the bowl with the vegetables.
Pour the dressing over the salad and toss gently to combine.
Serve immediately to enjoy the crispy texture of the rice.
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