Crispy Rice Kale Salad with Spicy Sriracha Dressing

Name: Crispy Rice Kale Salad with Spicy Sriracha Dressing
Prep time: 20 min
Cook time: 12 min
Total time: 20 min
Yield: 3
Cuisine: Asian
Ingredients: 1 cup brown rice (day old is best); 1 tbsp avocado oil; 3 cup roughly chopped kale, massaged; 2 piece green onion, thinly sliced; 1 tbsp chopped cilantro; 1 piece large carrot, shredded; 2 tbsp crushed peanuts; 3 tbsp NAKANO® Toasted Sesame Rice Vinegar; 1 tsp Sriracha

20 mins prepServes 3

#ad Crispy Rice Kale Salad with Spicy Sriracha Dressing, made with @nakanoflavors Toasted Sesame Rice Vinegar. This salad is veggie heavy, but filled with all of the best flavors. It’s bright, fresh, crunchy and oh so nutritious! Would taste great as an entree with some tofu or shredded chicken, or it can work as a side on its own!

3 servings

Checkout experience

Shop ingredients

Instructions

Heat up the avocado oil in a large pan on medium heat. Add the rice and coat it in the oil. Spread the rice in an even layer and then cook for 5-6 minutes until crispy. Flip and cook for an additional 5 minutes or so. Remove from heat. Add the remaining salad ingredients to a bowl. Add the rice once it has cooled. While rice is cooling, prepare the dressing by whisking together rice vinegar and sriracha in a small bowl. Toss the salad ingredients with the dressing and serve.

View original recipe

Crispy Rice Kale Salad with Spicy Sriracha Dressing

What you need

Instructions

More recipes

Cinnamon Roll Apple Pancakes

Honey Jalapeño Grilled Cheese

Hot Honey Grated Halloumi Eggs on Cucumber Yogurt Sourdough Toast

Perfect Soft-Boiled Egg

Mixed Berry Galette

Grilled Peaches on Sourdough with Labneh, Chili Crisp, and Basil

Smashed Feta and Egg Flatbread with Lime-Pickled Onions

Peaches and Ice Cream with Olive Oil & Flaky Salt

Chocolate Covered Potato Chips

Rosemary Honey Mustard Breakfast Sandwiches

Grilled Salmon and Peaches with Burrata and Chimichurri

No-Mayo, Herby Egg Salad Sandwiches