Crispy Rice Salad with Asian Tahini Dressing
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Soy Free, Vegan, VegetarianCourse
SaladMain Ingredient
VegetablesOccasion
EntertainingIngredients
Dressing
- ½ cup tahini
- ¼ cup lime juice juice of 2 limes
- 2 tablespoons San-J No Soy Tamari
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 2-inch piece of ginger, peeled and chopped
- 1 clove garlic peeled and chopped
- 2 -3 tablespoons water to thin
Crispy Rice
- 2 cups cooked rice cooled
- 2 tablespoons olive oil
- 1 tablespoon chili crisp
Salad
- 2 cups coleslaw mix
- 4 Persian cucumbers sliced
- 2 green onions thinly sliced
- 1 red or orange bell pepper diced
- 1 cup shelled cooked edamame
Directions
- Make the dressing: Blend the tahini, lime juice, San-J No Soy Tamari, maple syrup, sesame oil, ginger and garlic until smooth. Thin with water as needed.
- Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- Combine the rice with olive oil and chili crunch and mix well, make sure all the rice is coated. Spread in a single layer and bake for 30 minutes, tossing every 10 minutes. Let cool.
- Mix enough of the dressing with the coleslaw mix to coat. Use this as the base of the salad. Place the vegetables and crispy rice in sections with the rest of the dressing on the side. Top with dressing, toss and enjoy.
