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Green Meal
Crispy Rice Salad
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This crispy rice salad reimagines Nam Khao, a traditional Lao dish, into a modern, plant-based creation. Golden, baked rice adds a satisfying crunch, while fresh herbs, creamy avocado, and tender edamame bring layers of freshness and texture. A soy and lime dressing ties it all together, balancing the crisp and tender components.
Serves
4
Time
60 min
CO2e
Rice = 2.g kg CO2e per kg
Let's cook it
Ingredients
Crispy Rice:
- 2 cups cooked and cooled white rice
- 1 heaping tbsp chili paste
- 3 tbsp vegetable oil
Salad:
- 4 Persian cucumbers, chopped
- ½ bunch fresh mint, chopped
- ½ bunch fresh cilantro, chopped
- 5 scallions, finely sliced
- 1 cup shelled edamame
- 1 avocado, diced
- ½ cup roasted peanuts, chopped
Dressing:
- ¼ cup soy sauce
- ¼ cup seasoned rice vinegar
- 2 tbsp vegetable oil
- 1 tbsp brown sugar
- Juice of ½ lime
- 1 clove garlic, minced
Crispy Rice:
- 400 g cooked and cooled white rice
- 15 g chili paste
- 45 ml vegetable oil
Salad:
- 4 Persian cucumbers, chopped
- 20 g fresh mint, chopped
- 20 g fresh cilantro, chopped
- 5 scallions, finely sliced
- 150 g shelled edamame
- 1 avocado, diced
- 75 g roasted peanuts, chopped
Dressing:
- 60 ml soy sauce
- 60 ml seasoned rice vinegar
- 30 ml vegetable oil
- 15 g brown sugar
- Juice of ½ lime
- 1 clove garlic, minced
Steps
- Prepare the Crispy Rice:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the cooked rice, chili paste, and vegetable oil. Mix well.
- Spread the rice evenly on the prepared baking sheet.
- Bake for 40 minutes, tossing every 10 minutes to ensure even crisping. Watch closely to prevent burning.
- Once golden and crispy, remove from the oven and let cool. This can be prepared ahead of time.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Salad Ingredients:
- Chop the cucumbers, mint, cilantro, and scallions.
- Add them to a large salad bowl along with the edamame and diced avocado.
- Chop the cucumbers, mint, cilantro, and scallions.
- Make the Dressing:
- In a small bowl, whisk together the soy sauce, seasoned rice vinegar, vegetable oil, brown sugar, lime juice, and minced garlic until fully combined.
- In a small bowl, whisk together the soy sauce, seasoned rice vinegar, vegetable oil, brown sugar, lime juice, and minced garlic until fully combined.
- Assemble the Salad:
- Add the cooled crispy rice and chopped peanuts to the salad bowl.
- Pour the dressing over the salad and toss to combine.
- Serve immediately and enjoy!
- Add the cooled crispy rice and chopped peanuts to the salad bowl.
Enjoy !
Nutrition info
Nutrition per serving
Calories
330
17%
Protein
9g
18%
Fat
18g
26%
Saturates
2g
10%
Fibre
6g
24%
Carbs
35g
13%
Sugars
5g
6%
Salt
1.4g
23%
Reference Intake (RI %) for adults
CO2e info
Rice = 2.g kg CO2e per kg
Beef = 20 - 30 kg
Pork = 10 - 15 kg
Chicken = 5 - 10 kg
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