Crispy Rice Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A refreshing salad combining toasted rice with cool cucumber, edamame, avocado, and peanuts in a tangy lime-vinegar dressing. Light and textured, it works as a side dish or light main course for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/4 cup low-sodium soy sauce (or low-sodium tamari if gluten free)
- 1/4 cup seasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon olive oil
- 1/2 tablespoon fish sauce
- 1/2 large lime (juiced)
- 1 tablespoon brown sugar
- 1 clove garlic (grated)
- 2 cups cooked rice ((I used parboiled rice))
- 1 tablespoon chili garlic paste ((sambal oelek))
- 3 tablespoons extra light olive oil (or avocado oil)
- 4 persian cucumbers (halved and sliced)
- 1 cup shelled edamame
- 1 bunch green onions (sliced)
- 1/2 bunch mint (chopped)
- 1/2 bunch cilantro (chopped)
- 2 small avocados (diced)
- 1/2 cup crushed peanuts ((optional))
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 40m
- Sodium
- 926mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 840mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 926MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.