Crispy Rice Steak Salad

Ingredients

For the salad:

Romaine, finely chopped

Coleslaw mix (or finely chopped cabbage mix)

Sliced steak (we used rib eye)

Shredded carrots

Edamame, shelled

Persian cucumber, sliced

Red bell pepper, diced

Cilantro, chopped

Mint, chopped

Green onion, chopped

Honey roasted pistachios, chopped

Crispy rice

Toasted sesame seeds

Spicy tahini dressing

Spicy tahini dressing:

½ cup olive oil

2 tbsp rice vinegar

1 tbsp tahini

1 tsp soy sauce

1/2 tsp ginger, grated

3 garlic cloves, minced

1 tosp hot honey

Juice of 1/2 lime

1 spicy pepper of choice, minced (I would have used Thai chili but my grocery store does not carry so l used red Fresno instead-make sure you taste pepper first and adjust amount as needed based on spice)

Salt and pepper, to taste

Directions

Crispy Rice:

I cooked up some basmati rice in my rice cooker (on the dryer side). Once it cooled, I added a little avocado oil, a few tbsp red curry paste, and a few tbsp Momofuku chili crunch and mixed until everything was well coated. On a parchment paper lined baking sheet, I spread out the rice evenly (make sure it's in one layer and not lumped together). Bake at 400 for about 15 minutes, stirring every 5 minutes or so.