Green Goddess Crispy Rice Salad
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
A perfect blend of crisp rice, creamy dressing, fresh greens, and a delicious crunchy topping. Use any green veggies you like. The dressing is so good, it works even with just lettuce and the crunchy nuts.
Ingredients
Crispy Rice
- 3 cups cooked jasmine or basmati rice (cold or day-old works best)
- 2 tablespoons neutral oil
-
1 teaspoon Man Grind Flakes
Green Goddess Dressing
- ½ cup Greek yoghurt
- ½ ripe avocado
- Juice and zest of 1 lemon
- 1 tablespoon olive oil
- 2 garlic cloves
- ¼ cup fresh basil leaves
- ¼ cup fresh parsley
-
2 tablespoons chives or spring onion
- 1 tablespoon tarragon (optional)
-
Man Grind Flakes, to taste
-
1–2 tablespoons cold water to thin, if needed
Salad
- 2 cups baby cos lettuce
- 1 cup finely shredded cabbage
- 1 cup snap peas
- 1 cucumber, diced or sliced thin
- 2 spring onions, thinly sliced
- ½ cup chopped herbs
Topping
-
3–4 tablespoons Crack Crunch
Directions
- Heat the oil in a large non-stick skillet over medium-high heat. Add the cold rice in a loose, even layer.
- Press gently and cook without stirring for 4 to 6 minutes until the bottom is golden and crispy. Season with Man Grind Flakes while the rice is in the pan.
- Carefully flip the rice in sections. It’s okay if it breaks up. Crisp the other side for another 2 to 3 minutes. Remove from the pan and let it cool slightly.
- In a blender or food processor, blend all the dressing ingredients until smooth. Add water as needed to reach a pourable consistency. Taste and adjust the seasoning.
- In a large bowl, combine the lettuce, cabbage, snap peas, cucumber, spring onion, and chopped herbs.
- Add the cooled crispy rice, breaking it into chunks if needed. Drizzle most of the dressing over the salad and toss gently to coat everything.
- Transfer the salad to a serving platter or bowl. Drizzle with a little more dressing, then sprinkle generously with Crack Crunch on top.
- Finish with a squeeze of fresh lemon before serving.
Recipe Note
Handy Tip
Dressing can be made up to 2 days ahead. Cook and chill the rice in advance, but crisp it just before serving for the best texture. Assemble right before serving to keep it fresh and crunchy.
