Description
A refreshing and crunchy salad featuring crispy baked rice, fresh cucumbers, and colorful vegetables, all tossed in a spicy chili-garlic dressing that brings vibrant Asian-inspired flavors to your table.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 English cucumber, thinly sliced
- 1 shallot, minced
- 1 bunch cilantro, chopped
- 2 carrots, shredded
- 4 scallions, sliced
- 1 cup shelled edamame
- Sesame seeds for topping
- 1/2 cup vegan mayo
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon agave nectar
- 2 teaspoons chili garlic sauce
- 1/2 teaspoon toasted sesame oil
- 1 clove garlic, crushed
Instructions
- Preheat oven to 425°F (218°C)
- Toss cooked rice with sesame oil and soy sauce
- Spread rice on parchment-lined baking sheet
- Bake for 20 minutes, stirring halfway, until crispy
- Whisk together vegan mayo, soy sauce, rice vinegar, agave, chili garlic sauce, sesame oil, and garlic for dressing
- Combine crispy rice with cucumber, shallot, cilantro, carrots, scallions, and edamame
- Toss salad with dressing just before serving
- Top with sesame seeds
Notes
- Use cooled rice for best crispiness
- Adjust chili garlic sauce to control spiciness
- Add dressing just before serving to maintain crunch
- Store components separately for meal prep
- Best enjoyed fresh but keeps 1-2 days refrigerated
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baked
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg