Crispy Rice Satay Salad
I’m a sucker for the latest foodie trends, most of them have exceeded my expectations—and this Crispy Rice Salad is no exception. The crispy rice itself is life changing —golden, crunchy, and slightly puffed, it adds a satisfying texture that perfectly complements the rich and creamy peanut dressing and fresh crunchy veggies.
Ingredients
- 2 cups cooked rice
- 1 tbsp sesame oil or oil of choice
- 1 tbsp soy sauce
- 1 tbsp chilli oil optional
For the salad:
- 2 avocados peeled, stoned and diced
- 1 cucumber diced
- 6 spring onions sliced
- 1 cup edamame beans
- 1 bunch fresh coriander chopped
- 1/3 cup roasted peanuts chopped
For the Satay Dressing:
- 1/2 cup smooth peanut butter
- 2 tbsp soy sauce
- 1 clove garlic minced
- 1 tbsp sesame oil
- 1 tsp sugar (you can also agave syrup)
- 2 tbsp rice vinegar or the juice of half a lime
- 1/2 cup water
Instructions
- Start by making the crispy rice: Preheat the oven to 200C and line a baking tray with baking paper. Add the cooked rice along with the oil, soy sauce and chilli oil (if using). Toss to combine, ensuring the rice is all coated. Spread into an even layer and place in the oven to bake for 30 minutes - after 15 minutes, toss the rice to ensure even cooking, then bake again for the remaining time (check it often so that it doesn't burn!) Remove from the oven and set aside while it cools.
- Make the Satay Dressing by combining all the ingredients in a bowl or jug, until a creamy, pourable consistency forms. If it seems too thick, you can add more water.
- Assemble the salad starting with the prepared cucumber, avocado, edamame beans, spring onions, coriander, and roasted peanuts. Add the cooled crispy rice and pour over the Satay Dressing. Toss to combine and enjoy!