Crispy Rice Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crispy rice salad with fresh vegetables, avocado, edamame, and a savory gochujang-soy dressing with lime and ginger. Fresh, flavorful, and perfect as a light lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 Cups White Rice (cooked and cooled (about 3/4 cup raw rice ends up about 2 cups cooked))
- 3 teaspoons Gochujang Chili Paste
- 3 Tablespoons Vegetable Oil
- 1 English Cucumber
- ½ Bunch Fresh Mint (chopped)
- ½ Bunch Fresh Cilantro (chopped)
- 3 Green Onions (chopped)
- 1 Cup Shelled Edamame
- 1 Shallot (thinly sliced)
- 1 Avocado (chopped)
- ½ Cup Peanuts (chopped)
- ¼ Cup Soy Sauce
- 3 Tablespoons Seasoned Rice Vinegar
- 2 Tablespoons Vegetable Oil
- 1 ½ Tablespoons Brown Sugar
- ½ Lime (juiced)
- 1 Clove Garlic
- ½ teaspoon Ginger (grated)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 738mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 506mg
- Calcium
- 39mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 738MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.