Salada de arroz crocante

Ingredientes

• 1/4 cup tahini
• 3 Tablespoons lime juice
• 2 cloves garlic (grated or minced)
• 1 Tablespoon maple syrup
• 1 Tablespoon soy sauce
• 1 teaspoon chili crisp
• 1 teaspoon fresh ginger (grated or minced)
• Salt and pepper (to taste)
• 2-3 Tablespoons water (as need to thin)
• 2 cups cooked and cooled long-grain white rice (ideally refrigerated overnight or at least 2 hours)
• 1 Tablespoon chili crisp
• 1 Tablespoon red curry paste
• 2 Tablespoons avocado oil
• 1 Tablespoon soy sauce
• 1 lime (juiced and zested)
• 3 mini cucumbers (thinly sliced (about 1 cup, or 1/2 english cucumber))
• 1 avocado (cubed)
• 2 cups red cabbage (shredded)
• 1 cup edamame (shelled and cooked)
• 1/2 cup cilantro (chopped)
• 1/2 cup chopped cashews

Modo de preparo

1. 1

   --- Dressing: ---

2. 2

   Add all ingredients to a blender or food processor and process until smooth. Start with 2 TBSP water and add more as needed to thin.

3. 3

   --- Crispy Rice: ---

4. 4

   Preheat your oven to 400-degrees. Add crispy rice ingredients to a large bowl and stir to combine. Spread the seasoned rice in a thin layer on a baking sheet and bake for 35-40 minutes until crispy, tossing occasionally during the bake time. Remove from the oven and let cool slightly.

5. 5

   --- Salad: ---

6. 6

   While the rice is baking, add the salad ingredients to a large bowl and toss to combine.

7. 7

   When rice is cooled, add it to the bowl with half of the dressing and toss to combine.

8. 8

   Enjoy with remaining dressing on the side.