Crispy Rice & Mixed Greens Salad with Peanuts
plus Grape Tomatoes, Cucumber & Sweet Chili Dressing
- Eggs
- Wheat
- Peanuts
In this salad, golden crispy rice is the star. Pan-fried until it pops and crackles like edible confetti, it then mingles with fresh mixed greens, juicy tomatoes, and cool cucumber. A sweet chili dressing brings the heat with Korean chili flakes and zesty lime, while toasted peanuts add that perfect crunch factor.
Ingredients
1 unit
Microwavable Rice
2.5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
4 ounce
Mixed Greens
1 teaspoon
Korean Chili Flakes
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
1 ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Using your hands, massage rice in package to break up grains. Partially open package and microwave until warmed through, 1½-2 minutes.
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Meanwhile, place peanuts in a large dry pan over medium-high heat. Cook, stirring, until golden brown and fragrant, 2-4 minutes.
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Turn off heat; transfer to a small bowl. Wipe out pan.
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Once peanuts are cool enough to handle, roughly chop.
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Wash and dry produce.
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Thinly slice scallions, separating whites from greens. Zest and quarter lime. Halve tomatoes. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons.
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Heat a large drizzle of oil in pan used for peanuts over medium heat. Add rice and press down with a spatula into a single layer. Season with salt and pepper. Cook, undisturbed, until rice is golden brown and crispy on bottom, 3-5 minutes. TIP: Be careful—rice may pop as it cooks!
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Flip rice (don’t worry if some pieces break apart!) and add a drizzle of oil and scallion whites. Cook, stirring occasionally to break up any large pieces, until rice is golden brown and crispy and scallion whites are softened, 1-2 minutes more.
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Meanwhile, in a large bowl, whisk together lime zest, chili sauce, mayonnaise, half the vinegar (all for 4 servings), juice from half the lime, as many chili flakes as you like, salt, and pepper.
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To bowl with dressing, add mixed greens, tomatoes, cucumber, crispy rice, and half the peanuts; toss. Taste and season with salt and pepper.
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Divide salad between shallow bowls. Garnish with scallion greens, crispy fried onions, and remaining peanuts. Serve with remaining lime wedges on the side.
