This salad is living rent free in my head right now. I’ve made it probably 10 times in the last few weeks. I keep tweaking it to perfection, so I’m giving it to you finally. It is super flexible and started with me having too many veggies and fresh herbs I needed to use before sending them to their final resting place in my garbage can.
Ingredients
2-ish cups cooked white rice (leftovers turn up)
2 T Gochujang or chili paste
2 T neutral oil
3-4 celery stalks
2-3 cucumbers
1-2 cups of edamame, steamed, cooled, & salted
Bunch of mint
Bunch of cilantro
Bunch of basil
A few scallions
1-2 avocados
1/4 cup soy sauce
1/4 cup rice wine vinegar
1-2 garlic cloves, grated in
1 T ginger paste
1 T brown sugar
2 T olive oil
Juice of one lime (maybe more)
Salt and pepper
Chopped peanuts
How to Make It:
Mix the rice, Gochujang, and oil until totally coated. Spread in a thin layer on a baking sheet and bake at 400. Stir it after 15 minutes or so and bake another 10 or until it is crunchy. Or maybe a little less. Idk just watch it. Let it cool.
Chop all those veggies into smallish pieces. Gorgeous green salad!! Look at that beauty!
Put all the dressing ingredients into a mason jar and shake (or whatever). Now look, dressings are TO TASTE. So taste and taste. I’ve changed this a little every time. I like sweet in my dressings; you might want less. Do not skip the lime. It needs acid to wake it up. This dressing is deliciouuuuuuuus.
Add the cooled, crispy rice to the veggies and toss it with that insane dressing. Sprinkle the chopped peanuts all over.
I have mostly added a side of roasted salmon to this (or GF chicken strips in this pic). Do whatever you want. Shredded rotisserie chicken would be SICK. Thinly sliced skirt steak. Sauteed shrimp. Or just eat it vegetarian style.
It keeps for like three days, even already dressed. I dream about this salad.
Also add whatever else you want. I like it without traditional lettuce because it is sturdier and crunchier, but LIVE YOUR LIFE. If you need to use some lettuce up, use some lettuce up.
Have broccoli? Go off. You can deviate from the green color palette to keep some veggies out of the trash can for sure.
Anyway, make this.