Thai Peanut Crispy Rice Salad
Ingredients
Crispy Rice
- 3/4 cup rice – 130g dry basmati rice
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp chilli paste or sriracha
Salad
- 1 cup purple cabbage shredded (about 1/2 head)
- 3 large carrots shredded
- 2-3 cucumbers diced
- 1 cup edamame or peas 150g
- 1/2 red onion sliced
- 1 green onion sliced
- 1 tbsp 20g crushed peanuts
- 450 g cooked prawns
Dressing
- 1/2 cup peanut butter 150g
- 1/4 cup soy sauce or tamari, coconut aminos
- 1/4 cup rice wine vinegar
- 2 tbsp sriracha
- 2 tbsp honey 30g
- crushed ginger & garlic
- 1 lemon juiced
- chilli flakes to taste
Instructions
- Crispy Rice: Cook rice and let it cool before mixing well with soy sauce, sesame oil and chilli. Spread evenly onto a lined baking tray. Bake rice at 180C/360F for about 40 minutes, making sure to mix it a few times to ensure even crispiness.
- Salad: Mix together all salad ingredients and cooled crispy rice.
- Dressing: Mix together all dressing ingredients until smooth and combined. Add a little hot water if you prefer it thinner. Pour over salad.
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