Thai Crispy Rice Salad

PREP TIME: 15 minutes

COOKING TIME: 40 minutes

SERVES: 8-10 people

This flavorful salad is unlike any other and will be your newest obsession, guaranteed! Topped with crispy rice and a creamy, spicy, nutty dressing, and packed with fiber and antioxidants, this salad will fill you up and satisfy all your healthful cravings.

INGREDIENTS

For the Salad:

·   1 head of purple cabbage

·   1 large cucumber

·   1 pomegranate

·   1 bag of shelled edamame, cooked

·   5 scallions

For the Rice:

·       2 c uncooked rice, cooked according to the package

·       2 tbsp toasted sesame oil

·       1 tbsp olive oil

·       1 tbsp soy sauce

·       2 tbsp chili crunch

·       Salt and pepper to taste

For the Dressing:

·   2 tbsp creamy peanut butter

·   2 tbsp tahini

·   2 tbsp toasted sesame oil

·   2 tsp soy sauce

·   2 tbsp chili crunch

·   2 tbsp honey

·   1 tbsp of your favorite Asian dipping or stir-fry sauce (optional)

·   2 tbsp cold water

INSTRUCTIONS

For the Salad:

1.  Roughly chop all the veggies and combine in a large bowl.

2.  Top with the rice and dressing described below!

For the Rice:

1.  Preheat the oven to 400 degrees Fahrenheit.

2.  Cook the rice according to the package and let it cool slightly.

3.  Pour the rice onto a lined baking sheet, then add sesame oil, olive oil, soy sauce, chili crunch, salt, and pepper. Mix to evenly coat the rice, then bake for about 40 minutes, stirring every 10 minutes to avoid burning. Be sure to taste the rice after about 25 minutes to test for doneness.

For the Dressing:

1.  In a deep bowl or container, combine all the ingredients and blend with an immersion blender until smooth. If you do not have an immersion blender, combine all the ingredients in a large mason jar. Then, screw on the lid and shake vigorously to combine.

NOTES

·   Any kind of rice works for this recipe; choose your favorite and prepare it according to the label instructions before using for this recipe!