Creamy Peanut & Crispy Rice Salad

TOTAL TIME:

45 MINS

PREP-TIME:

15 MINS

COOK TIME:

35 MINS

SERVINGS:

4

INGREDIENTS

2 cups leftover cooked rice

1 tbsp vegetable oil

1 tbsp Vital Health Foods Soy Sauce 45% Less Salt

1 tbsp chilli oil/crunch (optional)

1 avocado peeled, pitted and diced

1 cucumber, diced

4 spring onions, thinly sliced

1 cup edamame beans (optional)

1 cup purple cabbage (optional)

1 box (30g) fresh coriander, chopped

⅓ cup roasted peanuts, chopped (optional)

CREAMY PEANUT DRESSING:

⅓ cup smooth peanut butter

2 tbsp Vital Health Foods Soy Sauce 45% Less Salt

1 clove garlic, minced

1 tbsp vegetable oil

1 tsp honey

½ lime, juiced

METHOD

1. Preheat the oven to 200°C on fan-assist and line a large baking tray with baking paper.

2. Add the rice, 1 tablespoon of vegetable oil, 1 tablespoon of Vital Health Foods Soy Sauce 45% Less Salt and optional chilli oil/crunch to the baking tray. Mix until well combined and spread it out evenly.

3. Bake for 30 minutes, tossing the rice halfway through to ensure even baking. *Chef’s Tip: Keep an eye on the rice for the last 10 minutes of baking to ensure it does not burn.

4. While the rice is baking, prepare the creamy peanut dressing. Add the peanut butter, 2 tablespoons of soy sauce, garlic, 1 tablespoon of vegetable oil, honey, lime juice and ⅓ cup of water to a small bowl. Whisk until a creamy, pourable dressing is achieved. *Chef’s Tip: Add a little extra water to adjust the consistency for a smooth & pourable dressing.

5. In a large wide serving bowl, add the prepared avocado, cucumber, spring onions, optional edamame beans, optional cabbage, coriander and optional peanuts. Transfer the crispy rice into the bowl along with the creamy dressing and toss until well combined. *Chef’s Tip: Add any cooked protein to the salad, if preferred.

6. Serve as the perfect healthy lunch or dinner and ENJOY!