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Crispy Viral Salad

Ingredients

Crispy Rice

  • 2 cups cooked and cooled rice (I use basmati)
  • 1 tbsp chili crisp
  • 1 tbsp avocado
  • 2 tsp olive oil
  • 1 tsp toasted sesame oil
  • 1 tbsp soy sauce or tamari

Vinaigrette

  • 2 tbsp white miso
  • 2 tbsp unseasoned rice vinegar
  • 2 tsp honey
  • 2 tbsp water
  • 1 tbsp chopped peeled fresh ginger (use less for a more subtle ginger flavor)
  • 1 small clove garlic peeled
  • 1/4 cup  olive oil

Salad

  • Red cabbage
  • Iceberg lettuce
  • Persian cucumbers
  • Fresh mint
  • Fresh cilantro
  • Scallions
  • Avocado
  • Roasted and salted peanuts

Instructions

  1. Prepare the Crispy Rice: Preheat oven to 400°F Line a rimmed baking sheet with parchment paper.

  2. In a large bowl, combine the cooked white rice, chili paste, soy sauce and oils. Mix well.

  3. Spread evenly on the prepared baking sheet.

  4. Bake for about 30-40 minutes, tossing the rice halfway until crispy and golden. Don’t let it burn!

  5. Make the dressing by blending everything in a personal blender until smooth.

  6. Place the salad ingredients in a bowl, top with crispy rice and toss with enough dressing to coat lightly. Do not dress too far ahead otherwise the rice gets soggy.