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Cucumber Salad Recipes

Name: Crispy Rice Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asia
Ingredients: 4 cups cooked long grain rice, cooled; 2 tablespoons canola oil; 1 teaspoon salt; DRESSING:; 3 tablespoons tahini; 2 tablespoons toasted sesame oil; 2 tablespoons canola oil; 2 tablespoons rice wine vinegar; 1 tablespoon reduced-sodium soy sauce or gluten-free reduced-sodium tamari soy sauce; 1 tablespoon water; 2 teaspoons mirin (sweet rice wine) or honey; 2 garlic cloves, thinly sliced; Fresh gingerroot, optional; VEGGIES:; 4 cups shredded red or green cabbage; 3 green onions, thinly sliced; 2 cups shredded carrots; 2 cups chopped cucumber; 1 cup frozen shelled edamame, thawed; Sliced green onion, sesame seeds, chili crisp or shichimi togarashi seasoning, to garnish

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Crispy Rice Salad

Baking leftover rice on a sheet pan gives it a crispy texture and golden color. Then, topping it with a tahini-soy dressing and plenty of veggies makes this crispy rice salad a dinner-in-a-bowl that is exciting, full of texture and endlessly customizable.