Crispy Rice Salad

Steps

1. 1

   Preheat your oven to 200°C (400 °F) (400°F (200 °C)).

2. 2

   In a bowl, combine the cooked rice with 1/4 cup soy sauce, 2 tablespoons sesame oil, and 1 teaspoon chilli crisp. Mix until the rice is thoroughly coated.

3. 3

   Spread the seasoned rice onto a baking sheet and place in the oven. Bake for 15-20 minutes, making sure to mix the rice halfway through to ensure even crisping.

   Start 15-minute timer
4. 4

   While the rice is baking, wash and prepare your vegetables: chop the kale, shred the red cabbage, grate the carrot, halve the cherry tomatoes, dice the red onion, and dice the cucumber.

5. 5

   Prepare the dressing by whisking together 2 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1/4 cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, and 1 teaspoon rice wine vinegar until smooth.

6. 6

   In a large salad bowl, combine the kale, red cabbage, carrot, cherry tomatoes, red onion, cucumber, edamame, flaked smoked salmon, and crushed cashews.

7. 7

   Add the crispy rice to the bowl once it has finished baking.

8. 8

   Pour the prepared sauce over the salad and toss everything together until well combined and coated. Serve immediately to maintain the rice's crunch.