Crispy Rice Salad with Creamy Justin’s Peanut Butter Dressing - Justins

Crispy Rice Salad with Creamy Justin’s Peanut Butter Dressing

SERVING SIZE:

2–3 servings

PREP TIME:

COOK TIME:

TOTAL TIME:

MADE WITH:

Classic Peanut Butter

INGREDIENTS

Crispy Rice

2 cups leftover cooked rice
1–2 tbsp chili oil
Pinch of salt

Salad

1 cup shelled edamame (thawed if frozen)
1 small cucumber, sliced or chopped
1 avocado, diced
1 cup thinly sliced red cabbage
¼–⅓ cup roasted peanuts, roughly chopped
2 scallions, thinly sliced
¼ cup cilantro leaves
¼ cup torn mint leaves
Optional: crispy tofu or cooked salmon on top

Peanut–Sesame Dressing

2 tbsp JUSTIN’S® Classic Peanut Butter
1 tbsp soy sauce
1–2 tsp rice vinegar
1–2 tsp honey or brown sugar
1–2 tsp chili oil
½–1 tsp toasted sesame oil
1 tsp fresh ginger, grated
Warm water to thin

DIRECTIONS

Crisp the rice: Preheat oven to 425°F and line a sheet pan with parchment. Break up the cold rice so the grains are separated. Toss rice with chili oil and a pinch of salt, then spread into an even layer. Bake 20 minutes, stirring once halfway through, until golden, crunchy, and crisp around the edges.
Mix the dressing: Whisk JUSTIN’S® Classic Peanut Butter, soy sauce, rice vinegar, honey, chili oil, sesame oil, and ginger. Add warm water a little at a time until it’s smooth and pourable.
Assemble the salad: In a large bowl, toss crispy rice with edamame, cucumber, avocado, cabbage, peanuts, cilantro, scallions and mint. Top with protein, if using.
Finish + serve: Drizzle generously with dressing, toss and serve.

This Recipe Serves 2–3 servings