Salada de arroz crocante com molho asiático de tahine

Ingredientes

• 1/2 cup tahini
• 1/4 cup lime juice ((juice of 2 limes))
• 2 tablespoons San-J No Soy Tamari
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 1 (2-inch) piece of ginger, peeled and chopped
• 1 clove garlic (peeled and chopped)
• 2 -3 tablespoons water (to thin)
• 2 cups cooked rice (cooled)
• 2 tablespoons olive oil
• 1 tablespoon chili crisp
• 2 cups coleslaw mix
• 4 Persian cucumbers (sliced)
• 2 green onions (thinly sliced)
• 1 red or orange bell pepper (diced)
• 1 cup shelled cooked edamame

Modo de preparo

1. 1

   Blend the tahini, lime juice, San-J No Soy Tamari, maple syrup, sesame oil, ginger and garlic until smooth. Thin with water as needed.

2. 2

   Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

3. 3

   Combine the rice with olive oil and chili crunch and mix well, make sure all the rice is coated. Spread in a single layer and bake for 30 minutes, tossing every 10 minutes. Let cool.

4. 4

   Mix enough of the dressing with the coleslaw mix to coat. Use this as the base of the salad. Place the vegetables and crispy rice in sections with the rest of the dressing on the side. Top with dressing, toss and enjoy.