Description
A flavorful and satisfying Thai-inspired salad featuring crispy jasmine rice, shredded chicken or tofu, crunchy vegetables, and a creamy peanut satay dressing.
Ingredients
Scale
Crispy Rice:
- 1 cup jasmine rice, rinsed and cooked
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil (for frying)
Salad:
- 1 cup shredded cooked chicken or tofu
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/4 cup chopped roasted peanuts
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
Satay Dressing:
- 3 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 to 2 tablespoons warm water (to thin)
Instructions
- Cook the Rice: Cook jasmine rice, mix with vinegar, sugar, and salt. Chill, cut into pieces, fry until crispy.
- Prepare Dressing: Whisk together peanut butter, soy sauce, lime juice, vinegar, honey, sesame oil, garlic, and ginger.
- Assemble Salad: Combine chicken/tofu, carrots, cucumber, peanuts, cilantro, and green onions. Toss with dressing.
- Serve: Serve the salad over or alongside crispy rice pieces.
Notes
- To make it vegetarian or vegan, use tofu and maple syrup. For extra heat, add sriracha or chili flakes to the dressing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 salad with crispy rice
- Calories: 480
- Sugar: 7g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 40mg
