Crispy Rice Salad
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Running on Real Food · by Deryn Macey5.0 (1)

Crispy Rice Salad

NUTRITION · PER SERVING35M COOK
CAL 21%·PRO 17%
CARBS 44G42% OF CAL
5G FIBER31G OTHER7G TOTAL SUGAR
FAT 22G48% OF CAL
3G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy baked rice tossed with fresh vegetables, herbs, and a tangy curry-coconut dressing. Textured and bright, it works as a light main or satisfying side.

mainsaladdairy freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 3 cups cooked and cooled rice ((about 385 g cooked))
  • 2-3 tbsp red curry paste
  • 1 tbsp sesame oil
  • 1 tbsp soy or tamari
  • ½ cup unsweetened coconut flakes (optional)
  • 2 tbsp olive oil
  • 2 tbsp soy sauce or tamari
  • 2 tbsp lime juice (approx. juice of one large lime)
  • 2 tbsp shallot (minced)
  • 1 tbsp rice vinegar
  • 1 tbsp coconut sugar, brown sugar or maple syrup
  • 2 tsp chili crisp or garlic chili sauce
  • 2 tsp ginger (grated)
  • 2 garlic cloves (crushed or grated)
  • 4 cups chopped Romaine hearts
  • 2 cups cucumber (diced )
  • 1 cup grape or cherry tomatoes (quartered )
  • ½ cup fresh cilantro (finely chopped)
  • ½ cup fresh mint leaves (finely chopped)
  • ½ toasted peanuts
PREP
10M
SODIUM
1040MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.