Asian-inspired Green & Crispy Rice Salad

This salad is so delicious and crunchy with the crispy rice topping. The rice is a healthy prebiotic, which is great for your digestive system, the edamame beans add protein, and the dressing has healthy and nourishing fats, tahini and olive oil, that lemon and salt cuts through beautifully.

I could eat a whole bowl of this salad on its own basically.

Here is the Instagram video of this.

SALAD INGREDIENTS
For the salad I used: 


• 1 whole continental cucumber, sliced thinly

• 1/2 bunch of mint, leaves torn

• 1 cup edamame beans (buy frozen from the Asian supermarket section of the freezer)

• 2 scallion (spring onion) chopped finely

  
  You can add half a diced avocado, or chopped salted peanuts (YUM) or a heap of fresh, crunchy, thinly sliced wombok to this and it would be NEXT LEVEL!

DRESSING

• 1 tbs tahini

• Juice of one lemon

• 3 tbs olive oil

• 1 (or 100000) clove minced garlic

• 2 tbs maple syrup

• Big ol’ pinch of sea salt

• Stir together or shake in a jar like a maniac. Thin with warm water if it gets too thick.

CRISPY RICE (watch the viral reel to see how to make this)
Set the oven on 180C (or 360F)

• 2 cups cooked rice, cooled (I used jasmine rice)⁣

• 1 tbs tamari (gf soy sauce)

• 2tsp chili oil (you can make your own or find in the Asian section of the supermarket).

• 1 tbs sesame oil⁣
  
  Spread the cooked and cooled rice out on a baking-paper lined oven tray. Drizzle the dressings over the top and mix together to coat the rise evenly.
  
  Bake for 30-40mins until lightly crisp.
  Use as a topping for crunchy Asian inspired salads.
  
  Cooked and cooled rice is a prebiotic starch that supports a healthy gut microbiome. Re-cooking the rice doesn’t alter this amazing benefit.