Crunchy Rice Salad Recipes
CRISPY RICE SALAD WITH KALE
This salad is inspired by one of the best bites of food I've ever had, the crispy rice salad at Hai Hai, an amazing Vietnamese restaurant in Minneapolis. It's got, like, four different layers of crunch and a dressing that's spicy, sweet, salty, and bright. I never knew I could love a salad this much!
Provided by Molly Yeh
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fill a cast-iron pan with 1 1/2 inches oil and heat to 350 degrees F. Line a sheet tray with paper towels and set aside.
- Meanwhile, make your dressing. Combine the garlic and ginger in a large bowl. Add the Thai bird chile. Add 2 tablespoons hot oil from your cast iron into the mixture. Add the lime juice, fish sauce and sugar and whisk together. Let the mixture sit while you prepare your other ingredients.
- Add the peanuts to the hot oil and fry until they are golden brown, about 2 minutes. Remove and add to the dressing. Mix to coat the peanuts.
- In the same cast-iron pan, scatter the rice in the hot oil and fry until crispy and golden brown, about 5 minutes. Transfer the fried rice to the lined sheet tray to drain.
- Add the kale, shallot, cilantro leaves and crispy rice to a large bowl and toss with the peanuts and dressing to taste. Serve immediately.
CRUNCHY RICE SALAD
From the Junior League of North Harris County TX - I usually leave out the green onions and it's still great!
Provided by loof751
Categories White Rice
Time 15m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice using package directions (omit salt) and let cool.
- Combine the rice, oranges, onions, celery, water chestnuts, and mushrooms in a serving bowl, tossing to mix.
- In a small bowl, whisk together the rice vinegar, oil, and soy sauce.
- Pour dressing over rice mixture and mix gently. Chill until ready to serve.
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