High Protein, Delicious Crispy Rice Salad

Ingredients:

For the Crispy Rice:

• 1 cup leftover rice (any kind works!)
• 1 tbsp coconut aminos or soy sauce
• 1 tsp garlic powder
• 1 tsp salt

For the Salad:

• 1 cucumber, diced
• 1 cup chopped cabbage (purple)
• 1 cup shredded carrots
• 1/2 cup spring onions, sliced
• 1 cup chopped coriander
• 1 cup edamame, thawed
• 1 avocado, diced
• Black sesame seeds for garnish

For the Tahini Dressing:

• 2 tablespoons tahini
• 1 inch ginger, peeled and grated (or 1/2 teaspoon ground ginger)
• 1/2 teaspoon turmeric powder (optional)
• 1 tablespoon coconut aminos or soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup (or coconut sugar)
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• Water, as needed to adjust consistency

Method:

For the Crispy Rice:

• Preheat your oven.
• In a baking tray, combine rice, coconut aminos, garlic powder, and salt. Mix well.
• Bake for 20 minutes, or until golden brown and crispy.
• Let it cool slightly, then store in an airtight container.
• Add this crispy rice to your salads or poke bowls.

Tahini Dressing:

• In a small bowl, whisk together tahini, ginger, turmeric (if using), coconut aminos, rice vinegar, maple syrup, pepper, and salt.
• Gradually add water, 1 tablespoon at a time, whisking until the dressing reaches your desired consistency (smooth and slightly pourable).

Assemble the Salad:

• In a large bowl, combine the cucumber, cabbage, carrots, spring onions, coriander, edamame, and avocado.
• Add the crispy rice to the bowl.
• Pour the tahini dressing over the salad and toss gently to coat.
• Top with your chosen protein option.
• Garnish with black sesame seeds.
• Serve immediately and enjoy!