Crispy Rice Cucumber Salad with Lemon Tahini Dressing
Directions
- 1Preheat oven to 400F. Line a baking sheet with parchment paper.
- 2Add cooked and cooled rice to the baking sheet. Toss well with soy sauce, chili crisp, and sesame oil.
- 3Bake for 30-40 minutes, tossing halfway through.
- 4Remove from oven once rice is crispy and set aside.
- 5Chop/slice all salad ingredients and add to a large bowl.
- 6Make the dressing by whisking together all dressing ingredients.
- 7Taste and adjust seasonings as needed.
- 8Pour dressing over salad.
- 9Add crispy rice, toss, and enjoy!
Ingredients
- 2 cups cooked rice, cooled
- 2 tsp soy sauce
- 2 tb chili crisp/crunch
- 1 tb sesame oil
- 5 Persian cucumbers, thinly sliced
- 1 English cucumber
- 1 cup edamame, shelled
- 3 /4 cup green onions, thinly sliced
- 1 /2 cup fresh mint, chopped
- 2 avocados, chopped
- 1 cup salted peanuts, finely chopped
- 1 /2 cup olive oil
- 1 /3 cup lemon juice
- 3 tb tahini
- 1 /2 maple syrup
- 2 cloves garlic, mashed
- 1 tsp cumin
- 1 /2 tsp kosher salt
- 3 /4 tsp ground black pepper
Equipment
baking sheetparchment paperbowlknifewhiskmeasuring cup
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