Sweet Chili Crispy Rice Salad Recipe

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 425ºF.

Step 2

Whisk 2 tablespoons creamy peanut butter, 1 tablespoon soy sauce, 1 tablespoon toasted sesame oil, 2 teaspoons honey, and 1/2 teaspoon kosher salt together in a medium bowl until smooth. Stir in 2 cups cooked white rice until evenly coated. Spread the rice onto a rimmed baking sheet in a thin, even layer (reserve the bowl).

Step 3

Bake until the rice is crispy and lightly browned (it will be darker around the edges), 20 to 30 minutes. Meanwhile, prepare the salad ingredients and pickle the carrot and radishes.

Step 4

Let the crispy rice cool for 5 minutes, then use a spatula to scrape it up from the baking sheet.

Step 5

Toss 1 peeled medium carrot cut into matchsticks, 4 red radishes cut into matchsticks, 2 tablespoons rice vinegar, 2 teaspoons honey, and 1/2 teaspoon kosher salt together in the reserved bowl (no need to clean). Let sit to pickle until ready to use.

Step 6

Drain the carrots and radishes, then place in a large bowl. Add the crispy rice, 2 cups finely shredded red cabbage, 1 cup thawed shelled edamame, 2 thinly sliced Persian cucumbers, 4 thinly sliced scallions, 1/2 cup fresh herb leaves, and 1/4 cup crushed, roasted salted peanuts. Drizzle with 1/3 cup Thai sweet chili sauce and toss to coat. Taste and season with more kosher salt and Thai sweet chili sauce as needed.

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