Peanut Crispy Rice Salad

• servings: Serves 4-6
• total time: 40 minutes

Ingredients

Crispy Rice:

3/4 cup rice- 130g dry basmati rice

chilli paste

1-2 tsp low sodium soy sauce

heaped tsp sesame oil

Directions

Cook rice and make sure it is cooled before mixing with chilli paste, soy sauce and sesame oil. Mix well then add to a baking tray

Bake rice at 180c for about 40 minutes, making sure to mix it a few times to ensure even crispiness.

Salad:

about 1 cup shredded purple cabbage (about 1/2 head)

3 large carrots shredded

2-3 Lebanese cucumbers

150g edamame (about 1 cup)

green onion

1/2 red onion

3-4 raddish

20g crushed peanuts

450g cooked prawns (just cooked with a soy, lemon and chilli flakes)

Dressing:

about 1/2 cup runny pb (about 65g)

20g powdered pb (I use @macr0mike , dc: amb-eliyaeats)- just replace with peanut butter

2 tbsp low sodium soy sauce (or tamari, coconut aminos)

2 tbsp rice wine vinegar

1 tbsp sriracha

1-2 tbsp honey (about 30g)

crushed ginger & garlic

chilli flakes (to taste)

1/2 lemon or lime (juiced)

hot water to thin

Macros per serve (5):

Calories: 395

Carbs: 35g

Protein: 31g

Fat: 14g