crispy rice salad
Do you want the salad of all salads? Even my mostly salad loving hubby requests this one on repeat. It’s got so many good things at once. All. The. Flavors. All. The. Veggies. All. The. Best.
Topped with an out of the world, umami punched salad dressing it’s the perfect main meal, or potluck side.
You can make it as is for a perfect vegan treat. You can add tofu for extra protein while still keeping it vegetarian. And best of all? You can top it off with my bloody mary marinated tri tip… which is our favorite way to have it.
Ingredients:
1 head of cabbage, shredded
1 bunch of cilantro, leaves chopped
2 Tbsp of thinly sliced mint
1 large shallot, thinly sliced and soaked for 1 hour in 2 Tbsp white wine vinegar and 1 cup water
1 red bell pepper, seeded and thinly sliced
1 clam shell of cherry tomatoes, quartered
1 large cucumber, peeled, seeded, and quartered
1/4 large jalepeno, thinly sliced
1 avocado, peeled, pitted and chopped
1 cup peanuts
Directions:
Toss vegetables and rice together in a large bowl (note: if you aren’t making for a large group, toss vegetables together, and top with a 1/2-3/4 cup of the crispy rice, saving the rest in a plastic bag wrapped in paper towels to keep the rice crispy for future servings). Add just enough dressing to coat the individual bowls, and top with a handful of peanuts.
If desired, add additional protein… tofu, salmon, and tri tip are all excellent with this salad.