This crispy rice salad options crispy rice with a touch of pink curry and coconut paired with a zesty, umami-packed dressing and a great deal of recent herbs. This salad hits all the best notes: candy, spicy, tangy, and crunchy.
Concerning the Recipe
If you happen to love texture in your salads, you’ll love this scrumptious, candy, crunchy, vibrant, crunchy and tangy salad. The crispy rice provides the crunch paired with a zesty dressing, recent veggies and herbs for loads of flavour.
Whether or not you’re serving this for lunch, a lightweight dinner, or a aspect for an even bigger feast, this salad will rapidly turn out to be a favourite in your recipe rotation. Right here’s why you’ll like it.
- Crispy Rice: Baking the rice with pink curry paste and coconut flakes turns it into crunchy little bites of taste. Like scrumptious little croutons!
- Shiny, Contemporary Herbs: The cilantro and mint add a vivid layer of flavour that pairs effectively with the tangy dressing and barely candy crispy rice.
- Customizable: Need to make it heartier? Add crispy tofu, grilled rooster, or shrimp. Feeling fancy? Garnish with crispy shallots for further crunch.
- Simple Prep: Prepare dinner the rice forward of time, cool within the fridge till you’re prepared then assemble the whole lot whereas it bakes. Excellent for meal prep or fast weeknight meals.
Ingredient Notes
- Rice: Jasmine rice is usually recommended however you’ll be able to technically use any selection. If you happen to’re making it day of, unfold it on a baking sheet and dry within the fridge till cool
- Pink Curry Paste: Use your favorite selection. I like Thai Kitchen.
- Sesame Oil: You need to use toasted or untoasted sesame oil.
- Tamari or Soy: Both works. Remember to use gluten-free tamari for those who want the recipe to be gluten-free.
- Sugar: You need to use coconut sugar or brown sugar within the dressing.
- Chili: Use chili crisp (present in Asian specialty shops) or any chili garlic sauce like sambal oelek or sriracha.
- Lettuce: Romaine hearts are urged for the bottom of the salad.
Step-by-Step Directions
Step 1: Combine the cooked rice, curry paste, soy sauce, sesame oil and coconut flakes in a big bowl. Season with salt.
Step 2: Unfold the combination evenly on a parchment-lined baking sheet. Bake for 20-25 minutes, stirring half means by way of, till golden and crisp.
Step 3: Whereas the rice bakes, add the oil, soy, lime juice, shallot, rice vinegar, coconut sugar, chili crisp, ginger and garlic to a bowl and whisk.
Step 4: Combine the lettuce, cucumber, tomato, peanuts and herbs in a big bowl. Add the crispy rice and three/4 of the dressing and toss to mix.
Divide the salad between plages and drizzle with extra dressing and serve straight away. If you happen to like, garnish with crispy shallots or serve along with your favorite protein like tofu.
Recipes FAQs
Sure! Jasmine rice works greatest for its fluffy texture, however you can even use basmati, brown rice, and even quinoa. Simply be certain it’s cooked, cooled, and barely dry to get the crispiest texture.
This salad is greatest served recent however to prep forward, cook dinner the rice and make the salad dressing, storing each in containers within the fridge. Once you’re able to make the salad, bake the rice. When you’re baking the rice, put together the recent substances. Combine the whole lot and revel in!
You possibly can however the rice and recent substances will soften. Retailer any leftovers in an hermetic container within the fridge for 1-2 days.
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Both make rice the day earlier than and retailer within the fridge or cook dinner rice in line with package deal instructions, then unfold out on a sheet tray and chill within the fridge till cooled.
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Preheat oven to 400F.
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In a big bowl, add cooked rice, curry paste, sesame oil, soy sauce, and coconut flakes. Season with salt, then stir to mix. Unfold rice combination evenly onto a parchment-lined baking sheet.
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Bake on the center rack of the oven for 20-25 min, stirring midway by way of, till golden and crisp. Permit rice to chill barely earlier than tossing salad.
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Whereas rice bakes, make the dressing. In a medium bowl, add oil, soy, lime juice, shallot, rice vinegar, coconut sugar, chili crisp, ginger and garlic. Whisk to mix.
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Prep substances for the salad: Chop lettuce, cube cucumber, halve tomatoes and roughly chop herbs and peanuts.
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Toss Salad and Serve: In a big bowl, add lettuce, cucumber, tomatoes, herbs and peanuts. Season with salt and pepper. Add crispy rice to the bowl. Pour three-quarters of the dressing over prime, then toss to mix.
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Divide salad between plates. Drizzle every with extra dressing, if desired. Serve instantly. Choices for Serving: Garnish with crispy shallots
Leftover salads will be saved within the fridge however it’s greatest served recent. The rice will soften and lettuce can be a bit soggy after storing. To prep prematurely, cook dinner and retailer the rice and make the dressing forward of time. Once you’re prepared, put together the salad when you’re baking the rice, combine the whole lot and revel in!
Serving: 1salad, Energy: 384kcal, Carbohydrates: 48g, Protein: 7g, Fats: 19g, Saturated Fats: 7g, Polyunsaturated Fats: 4g, Monounsaturated Fats: 6g, Trans Fats: 0.03g, Sodium: 776mg, Potassium: 480mg, Fiber: 5g, Sugar: 8g, Vitamin A: 2151IU, Vitamin C: 19mg, Calcium: 75mg, Iron: 2mg
