Crispy Rice Salad with Cucumbers and Herbs
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Pinch of Yum · by Lindsay Ostrom★ 4.8

Crispy Rice Salad with Cucumbers and Herbs

NUTRITION · PER SERVING30M COOK
CAL 61%·PRO 39%
CARBS 116G38% OF CAL
7G FIBER0G ADDED0G INTRINSIC94G OTHER15G TOTAL SUGAR
FAT 77G57% OF CAL
9G SAT68G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A crispy red curry rice salad with thin vegetables, herbs, and a garlicky lime dressing. A fresh, crunchy Southeast Asian-inspired meal.

mainsaladdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 2
  • a 1/2-inch knob of fresh ginger, or a spoonful of ginger paste (note 1)
  • 1 clove garlic
  • 1/4 cup fish sauce
  • 1/4 cup + 2 tablespoons avocado oil, or another neutral oil
  • 1/4 cup lime juice (3-4 small limes)
  • 2 tablespoons brown sugar
  • 1/2 tablespoon chili crisp (more for spicier)
  • 2 cups cooked jasmine rice (note 2)
  • 2 tablespoons avocado oil
  • 2 teaspoons red curry paste
  • 2 teaspoons cornstarch (optional)
  • half an English cucumber, thinly sliced (about 1 cup)
  • 1 shallot, thinly sliced or minced (about 1/4 cup)
  • 1 bunch cilantro, roughly chopped (about 1/2 cup)
  • 1 bunch mint, roughly chopped or torn (about 1/4 cup)
  • 1/2 cup chopped peanuts
  • chili crisp to taste
PREP
20M
SODIUM
3069MG
ESTIMATE
COMPLETE

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