Crispy Rice Salad Bowl with Avocado, Cucumber and Edamame
This vegan Garlic Crispy Rice Salad Bowl is packed with garlicky crispy rice and crunchy veggies like cucumbers, edamame, and red cabbage.
Ingredients
For the crispy rice
- 1½ cup cooked long-grain rice jasmine or basmati rice
- 1 teaspoon sesame seeds
- 2 garlic cloves grated
- 2 teaspoons soy sauce
- 1 teaspoon maple syrup
- 1 Tablespoon toasted sesame oil
For the ginger soy dressing
- 1 Tablespoon soy sauce
- 2 tablespoons rice vinegar
- ½ tablespoon maple syrup
- 1 Tablespoon toasted sesame oil
- 1 teaspoon ginger grated
For the salad
- 1 cup shredded red cabbage
- 1 Persian cucumber diced
- ½ cup shelled edamame
- 1 avocado diced
- 3 green onion chopped
- ¼ cup cilantro
Instructions
- Make the crispy rice: Preheat the oven to 400°F. Line a sheet pan with parchment paper. I use an eighth sheet pan.
- On the sheet pan, use a fork to toss together all the ingredients of crispy rice, then spread evenly into a thin layer. Bake for 30-40 minutes until crispy, tossing and flipping the rice halfway through. Let cool and set aside.
- Make the dressing: in a bowl, whisk together all the ingredients of the dressing. Taste and add salt as needed. Set aside.
- Assembly: In a serving bowl, assemble cabbage, cucumber, edamame, avocado, green onion, and cilantro. Drizzle the dressing and toss well. Top with crispy rice and enjoy.
Nutrition
Serving: 1peopleCalories: 453kcalCarbohydrates: 69gProtein: 9gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 435mgPotassium: 548mgFiber: 6gSugar: 5gVitamin A: 494IUVitamin C: 21mgCalcium: 74mgIron: 2mg
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