Description
It's time for a flavor bomb with this Asian inspired Crispy Rice Salad with Creamy Sriracha Lime Dressing! A variety of textures and flavors with a nice kick of heat make this salad impossible to stop eating. Plus, it's ready to eat in under an hour.
Ingredients
Scale
Sriracha Lime Dressing:
- Juice from 1 lime
- 1.5 tablespoons rice vinegar
- 1/3 cup mayonnaise
- 1/2 tablespoon sriracha (you can do a full tablespoon if you like really spicy)
Crispy Rice Salad:
- 2.5 cups cooked rice, from the day before (White, Jasmine, or Basmati)
- 3 tablespoons Bachans original BBQ sauce
- 1 English cucumber
- 1/4 cup thinly sliced red onion
- 1 jalapeno, seeds and stems removed, then minced
- 1/2 cup fresh cilantro, chopped fine
- 6 ounce container cooked and shelled edamame soy beans
- 1 cup pre-shredded coleslaw mix (without the sauce packet)
- 3/4 cup peanuts, roughly chopped
- 1 avocado, seeds and pit removed and diced
Instructions
- Preheat the oven to 350 degrees. Toss the leftover rice in 3 tablespoons of the Bachan's sauce. Try to really coat each grain in sauce. Spread it out in a thin layer on the cookie sheet. Bake for 15 minutes, then flip and bake for another 10 minutes.
- While the rice is cooking, make the salad dressing by combining, fresh lime juice, rice wine vinegar, sriracha and mayo. Stir until combined, then pop it into the fridge.
- For the cucumbers, remove the stem ends, slice it in half lengthwise, and scoop out the seeds with a spoon. Then, cut the cucumbers into 1/2 inch slices.
- At this time the rice has cooked for 25 minutes. If it isn't crispy enough, increase the oven heat to 375 degrees and cook for another 5-10 minutes until crispy and browned, but not burnt. Remove from the oven and allow it to cool for 5 minutes.
- Into a large bowl, assemble all the veggies. Top with crispy rice. Pour over the dressing and toss to combine.
- Serve and enjoy! This salad tastes best served the day of making it, but it's still tasty the next day too.
Notes
- After completely covering the rice in sauce, spread out onto the cookie sheet as much as possible. This will help it crisp up the best.
- I like to scoop out the cucumber seeds to keep the salad from getting too watery.
- Don't cut up the avocado until right before serving to avoid it getting brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian