Crispy Rice Salad
If crispy, crunchy salads are your thing, then look no further! This is our version of the viral crispy rice salad with a peanut sauce. The best part? This salad is so versatile, you can swap the veggies or protein as you wish. You won't be disappointed with this one!
Ingredients
Utensils
- cutting board
- mandolin
- large bowl
- mason jar
- whisk
- cast iron pan
Instructions
To make this salad, start by preparing the crispy rice. Preheat your oven to 400 F.
Line a baking sheet with parchment paper and set it aside.
Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.
Then, transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it's nice and crispy. Toss it halfway through, to ensure that it cooks evenly.
While the rice is cooking prepare the sirloin to your preference. We suggest salt and pepper on a lightly oiled cast-iron pan with a quick sear on both sides.
Once the rice is done, remove it from the oven and set it aside.
Toss the cooled rice with the soy sauce, chili crisp, and sesame oil.
Next, wash and chop all of the salad ingredients – the cucumbers, cabbage, carrots, green peppers, green onions, cilantro, avocado, cashews – and add them to a large bowl.
Then, prepare the dressing by whisking together the peanut butter, sesame oil, soy sauce, lime juice, maple syrup, ginger, salt, and black pepper to taste. Adjust the seasonings as needed, then pour it over the salad.
Toss the salad until all of the ingredients are fully coated in the dressing.
Finally, add in the crispy rice and toss one more time, until the rice is fully combined with the salad. Add the sirloin, serve and enjoy!
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