Crispy Rice Salad with Edamame and Peanut-Lime Dressing

A crunchy, refreshing salad of roasted crispy rice, tender edamame, cabbage, carrot, and cucumber tossed with a creamy peanut-lime dressing. Use fully chilled cooked rice so it crisps instead of steaming in the oven.

Prep: 25 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 3 cups (600 g) cooked white or brown rice, fully chilled
• 2 tablespoons (30 ml) neutral oil
• 2 cups (300 g) shelled edamame, frozen
• 4 cups (280 g) shredded green cabbage
• 1 medium (about 100 g) carrot
• 1 medium (about 300 g) english cucumber
• 0.5 cup (130 g) creamy peanut butter
• 0.25 cup (60 ml) fresh lime juice
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) maple syrup or honey
• 1 clove garlic
• 0.25 cup (60 ml) warm water

Cooking instructions

1. Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment. Spread the chilled rice over the sheet, breaking up clumps. Drizzle with the oil and toss to coat, then spread it into an even layer. (about 5 min) — 425°F (220°C)
2. Roast the rice for 20 minutes. Stir and spread it out again, then roast for 10 to 15 minutes more, until deeply golden and crisp in spots. Let it cool on the baking sheet. (about 35 min) — 425°F (220°C)
3. Meanwhile, bring a medium saucepan of water to a boil. Add the frozen edamame and cook for 4 to 5 minutes, until hot throughout and tender. Drain well and cool briefly. (about 5 min) — Boiling
4. Shred the carrot and thinly slice the cucumber. In a large bowl, combine the cabbage, carrot, cucumber, and edamame. (about 10 min)
5. Whisk the peanut butter, lime juice, soy sauce, maple syrup, garlic, and warm water in a small bowl until smooth. Add a little more water if needed for a pourable dressing. (about 5 min)
6. Pour the dressing over the vegetables and edamame and toss well. Fold in the crispy rice immediately before serving so it stays crunchy. Serve at once. (about 5 min)