Name: Crispy Rice Salad with Cucumbers and Herbs
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Ingredients: 1 1/2-inch knob fresh ginger, peeled (or 1 teaspoon ginger paste); 1 clove garlic; 3 tablespoons light soy sauce (or substitute 1/4 cup fish sauce if not vegan); 1 teaspoon dried seaweed, crumbled (nori or kelp — adds the umami that fish sauce would); 6 tablespoons avocado oil (or another neutral oil); 1/4 cup lime juice (3-4 small limes); 2 tablespoons brown sugar; 1/2 tablespoon chili crisp (more for spicier); 2 cups cooked jasmine rice (day-old works great); 2 tablespoons avocado oil; 2 teaspoons red curry paste; 2 teaspoons cornstarch (optional — see step 3); 1/2 English cucumber, thinly sliced (about 1 cup); 1 shallot, thinly sliced or minced (about 1/4 cup); 1/2 cup cilantro, roughly chopped (about 1 bunch); 1/4 cup fresh mint, roughly chopped or torn (about 1 bunch); 1/2 cup chopped peanuts; chili crisp, to taste (for topping); 2 cups kale, roughly torn

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Crispy Rice Salad

Crispy Rice Salad with Cucumbers and Herbs

Crispy curry rice, a punchy ginger-lime dressing, tons of fresh herbs, and a kale bed that actually earns its spot on the plate. Big flavor here. An awesome make as a salad or even a main!

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Prep Time 15 minutes

Cook Time 9 minutes

Total Time 24 minutes

Servings: 4 bowls

Course: Bowl

Cuisine: Thai-Inspired

Calories: 409

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