Crispy Rice Salad

• temps total: 22 minutes

Ingrédients

For the spicy crispy rice:

1 cup cooked Jasmine rice

1/3 cup Panko breadcrumbs

1 Tbsp olive oil

1 Tbsp low-sodium soy sauce

1 Tbsp chili crisp

For the creamy chili crisp dressing:

1/3 cup Kewpie mayo (this does taste different than American mayo so I highly recommend trying to find it if you can!)

2 Tbsp rice vinegar

1 Tbsp low-sodium soy sauce

1 Tbsp chili crisp

2 tsp honey

1/2 tsp toasted sesame oil

For the salad:

1 smallish bunch lacinato kale, ribs removed, thinly sliced

2-3 Persian cucumbers, chopped

1 small avocado, cubed

1/2 cup cooked edamame

4 green onions, sliced

Big handful fresh herbs (cilantro, mint, and/or basil would work well here), roughly chopped

Instructions

Preheat oven to 400F. On a parchment-lined baking sheet, combine the ingredients for the crispy rice. Toss together until everything is thoroughly coated, then spread into a 1-inch layer, leaving some bigger chunks of rice intact. Bake for 20-25 minutes, stirring a few times to prevent burning, until golden-brown and crispy.

Meanwhile, combine the dressing ingredients in a small jar and shake to combine.

In a large bowl, toss together the salad ingredients, cooked crispy rice, and dressing. Serve immediately on its own or with a protein of your choice. Leftovers keep in the fridge for a day, but the crispy rice will lose its crisp. This is best served right away!