Crispy Rice Salad Recipe
Ultra-crunchy rice clusters, juicy veggies and a tangy pickled-ginger dressing. Learn two fool-proof ways to make this viral crispy rice salad (vegan + GF).Make the most of leftover rice with this crispy rice salad.
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Ingredients
🥗 For the Dressing:
- 3 tbsp pickled ginger juice fresh
- 1 tbsp maple syrup
- 1 tsp mustard sauce smooth or Dijon-style
- ½ tsp salt or to taste
- 1 tsp Gochujang powder spicy Korean chili powder
🍚 For the Crispy Rice:
- 1 cup cooked rice cold, leftover rice works best
- .25 cup chickpeas soaked, drained
🥬 For the Salad:
- 1 cup lettuce chopped
- ¼ cup radish thinly sliced
- ½ cup cherry tomatoes halved
- ¼ cup grapes sliced
- ½ cup chickpeas
Instructions
prep the salad DRESSING
- In a small mixing cup, mix together fresh ginger pickle juice with maple syrup, mustard sauce, salt and Gochujang powder to make a smooth dressing.
Make crispy rice in oven
- Take a baking tray lined with parchment sheet and spread the cooked rice in a thin layer and boiled chickpeas.
- Roast in a preheated oven at 200°C for 20-30 minutes degree or until golden crisp.
- Once the done, let the rice cool completely and then carefully scrape the rice off the baking tray.
Assemble the salad
- Toss the chopped lettuce, sliced radish, tomatoes, boiled chickpeas, sliced grapes into a large mixing bowl.
- Pour the prepared dressing and mix to coat everything evenly.
- Next, top with crispy rice over salad before serving and enjoy.
Nutrition
Calories: 262kcalCarbohydrates: 53gProtein: 9gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 629mgPotassium: 444mgFiber: 6gSugar: 14gVitamin A: 400IUVitamin C: 13mgCalcium: 67mgIron: 3mg