Try a crispy rice salad for your next lunch!
This crispy rice salad is a standout! It’s loaded with veggies, drizzled with a fresh and flavorful dressing, and it capitalizes on the crunch factor.
Lisa Danielson taught us everything we need to know about the crispy rice salad trend. If you’ve got leftover rice sitting around, this is the perfect salad to use it up! It gives the salad a perfect crunch. Spread your rice out, bake it until it’s nice and browned, and sprinkle it on the salad.
“I love how light and fresh this salad is,” Lisa said. “Because it has such good flavor, most people don’t realize how many veggies they are eating! Win win!”
Crispy Rice Cucumber Salad
INGREDIENTS
Salad
- 2 cups cooked rice
- 1 TBSP chili paste or oil
- 3 TBSP olive oil
- 3 English cucumbers (or 6 mini cucumbers)
- 1/2 bunch fresh cilantro
- 1 cup edamame
- 1 avocado
Dressing
- 1/4 soy sauce (low sodium)
- 1/4 seasoned rice vinegar
- 2 TBSP olive oil
- 2 TBSP brown sugar
- 1/2 lime (juiced)
- 1 garlic clove
METHOD
- Preheat oven to 400 degrees.
- Mix rice in a bowl with olive oil and chili oil. Spread onto a cooking sheet and place the pan in the oven.
- Cook for about 35-40 minutes, mixing rice every 10-12 minutes so it cooks evenly. It will be a darker brown color.
- Mix together the dressing ingredients and set aside.
- Place the remainder of the ingredients in a large bowl and add the rice and dressing.
- Serve immediately.
Find more recipes from Lisa on Instagram, @veggie_lisa, or on her website, veggielisa.com.