Crispy Rice Salad with Peanut Lime Dressing

• 분량: 4 servings
• 활동 시간: 20 minutes
• 총 시간: 55 minutes

재료

2½ cups cooked jasmine rice (see notes below)

2 tbsp soy sauce

1 tbsp maple syrup

1 tbsp chili crunch

1/2 cup peanut butter

2 tsp sesame oil

2 tbsp soy sauce

2 tbsp rice wine vinegar

1 tbsp maple syrup

1 tbsp chili crunch (or sriracha)

1 lime (juiced)

2 garlic cloves

1 inch piece of ginger root

1-2 tbsp water (to thin out the dressing)

2 chicken breasts (cooked, cubed)

2 cups purple cabbage (sliced)

1 cup edamame

1 red pepper (sliced)

4 carrots (sliced)

1 cucumber (chopped)

1/4 cup cilantro (chopped)

1/4 cup green onions (chopped)

방향

Preheat your oven to 400 °F.

Prepare the rice: in a large bowl, combine the jasmine rice, soy sauce, maple syrup and chili crunch. Gently mix to combine.Line a large baking sheet with parchment paper, and add the rice in an even layer. Bake for 30-35 minutes, or until crispy.Set aside and allow the rice to cool completely before adding to the salad.Sammy's tip: toss the rice every 10 minutes.

Prepare the veggies: chop all of your fresh vegetables and herbs.

Prepare the dressing: using a small blender or food processor combine all peanut dressing ingredients and blend under smooth. Add 1-2 tablespoons of water to thin if needed. Set aside until ready to use.

Assemble the salad: to a large bowl add the chicken, veggies, crispy rice and pour over the peanut lime dressing. Gently toss to combine until all ingredients are coated evenly. Enjoy!

영양 정보

• 칼로리: 619 kcal
• 지방 전체: 23 g
• 포화 지방: 4 g
• 불포화 지방: 16 g
• 트랜스 지방: 0.01 g
• 콜레스테롤: 72 mg
• 나트륨: 1508 mg
• 탄수화물 전체: 63 g
• 식이섬유: 8 g
• 총 당류: 18 g
• 단백질: 42 g