Crispy Rice Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crispy baked rice salad with fresh vegetables, creamy avocado, and a sweet-spicy mayo dressing. This crunchy, refreshing dish works as a light meal on its own or pairs well alongside proteins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups cooked Jasmine rice (cooled)
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sriracha
- 1 tablespoon vegetable oil ((or avocado oil))
- 2 teaspoons sesame oil
- 3 small Persian cucumbers (sliced into half moons)
- 1 small red bell pepper (diced)
- 1 cup finely diced red onion
- 1/2 a ripe avocado (diced)
- 1/3 cup shelled edamame
- 1/4 cup fresh chopped parsley
- 1/2 cup mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1/2 teaspoon sriracha
- Diced scallions
- White sesame seeds
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 432mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 647mg
- Calcium
- 84mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 432MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.