Thai crispy rice salad is full of fresh herbs, vegetables and big flavors.

 By Julie Brinkley

This recipe for Thai crispy rice salad is cool and refreshing and makes the perfect summertime meal.

It’s full of fresh herbs and vegetables and is absolutely delicious.

Click here to watch a video on how it’s made.

 WHAT YOU NEED FOR THE RICE

2 cups pre-cooked rice

1 tbsp chili garlic sauce

1 tbsp chili crunch oil

1 tbsp sesame oil

1 tbsp soy sauce

1 lime (juice half zest from whole)

WHAT YOU NEED FOR THE SALAD

5 mini cucumbers, thinly sliced

2 avocados, cubed

1 red bell pepper

3 green onions

2 cups red cabbage

1 cup peanuts

1 cup edamame, shelled and cooked

1 cup fresh basil

½ cup cilantro (optional)

PEANUT DRESSING

¼ cup peanut butter

3 tbsp olive oil

3 tbsp rice vinegar

3 cloves garlic

½ lime, juiced

2 tbsp toasted sesame oil

2 tbsp soy sauce

1 ½ tbsp maple syrup

1 inch grated fresh ginger

HOW TO MAKE IT

Pre-heat oven to 400 degrees.

Combine all ingredients for rice and toss thoroughly; spread onto a baking sheet and bake for 25-35 minutes or until crispy.

While rice is baking, chop and combine all veggies.  

Use a small blender for the peanut dressing.  

Let rice cool completely and then add to the salad. 

Top with grilled chicken for additional protein.