Description
This Crispy Rice Salad (Nam Khao) is a refreshing and flavorful dish packed with fresh herbs, crunchy peanuts, creamy avocado, and crispy spiced rice. Tossed in a zesty lime dressing, this vibrant salad is perfect for a healthy lunch or light dinner. A great addition to your collection of homemade recipes, fine dining recipes, and healthy recipes easy! #
Ingredients
Units
Scale
Ingredients:
Crispy Rice:
- 2 cups cooked jasmine rice
- 2 tbsp chili paste
- 3 tbsp vegetable oil
Salad:
- 6 green onions, chopped
- 4 Persian cucumbers, chopped
- 8 oz edamame, shelled (thawed if frozen)
- 1/4 cup mint leaves, chopped
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- 1/2 cup peanuts, chopped
Dressing:
- 1/4 cup rice vinegar
- 1/4 cup light soy sauce
- 2 tbsp vegetable oil
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 tbsp brown sugar (or palm sugar)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, mix the cooked and cooled rice with chili paste and oil.
- Spread the rice evenly on the baking sheet and bake for 40 minutes, stirring occasionally. Let cool.
- In a large bowl, combine green onions, cucumbers, edamame, mint, cilantro, avocado, and peanuts.
- Add the crispy rice, reserving some for garnish.
- In a small bowl, mix all dressing ingredients until well combined.
- Pour the dressing over the salad and toss to coat.
- Serve immediately, topping with the reserved crispy rice.
Notes
- Let the rice cool completely before baking for maximum crispiness.
- Serve with extra lime wedges for a citrusy boost.
- Add grilled chicken or tofu for extra protein.
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg