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Crispy Rice Salad

Crispy Rice Salad

Crispy Rice Salad with Dates & Edamame

Crispy rice salads went viral for a reason! This salad is sweet, spicy, savory, crunchy, refreshing, and is sure to be devoured. Plus, it’s packed with fiber and antioxidant-rich plant-based ingredients that you can feel good about. Enjoy it as an entree or side salad.   

Recipe by Amy Davis

Ingredients

  • Crispy Rice
  • 2 cups cooked white or brown rice (day-old rice works best for crispiness)
  • 1 tablespoon olive oil
  • 2 tablespoons chili crisp
  • Peanut Sesame Dressing
  • 1/4 cup smooth natural peanut butter
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons honey
  • 1 lime, juiced
  • 1 garlic clove, grated
  • 1 teaspoon grated ginger, peeled

Preparation

  1. Preheat oven to 400 degrees.
  2. To a sheet pan, add rice, olive oil, and chili crisp. Mix until rice is well-coated, and spread into one even layer on the baking sheet. Bake for 20-30 minutes, until crispy and lightly browned. Let cool on the baking sheet.
  3. Prepare the dressing by whisking together peanut butter, soy sauce, rice vinegar, sesame oil, honey, the juice of one lime, garlic, and ginger. Alternatively, blend in a food processor.
  4. To a large bowl, add cabbage, carrots, cucumbers, green onions, mixed herbs, edamame, crispy rice, dates, nuts, dressing, and mix until well combined.
  5. For optimal texture, serve immediately.
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*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.