Crispy Turmeric Rice Salad
Recipe by Fran Allen
Ingredients
18
Time
25m
Serves
6
This salad has it all perfectly punchy, crispy, crunchy and fresh! A great option to use up leftover rice (a wonderful form of resistant starch) and a perfect addition to a barbecue. This dish is loosely inspired by the Laotian dish Nam Khao. I highly recommend using a mandoline to thinly slice all vegetables to make this dish really shine.
Quick Meal
Gluten-Free
Lunch
Ingredients
1/2 cup
Slivered Almonds
2 Tbsp
Coconut Oil
1 tsp
Turmeric
1 Tbsp
Coconut Sugar
1/2 tsp
Sea Salt
2 1/2 cups
Day Old Short Grain Rice
3 cups
Baby Greens
2 cups
Napa Cabbage
1/4 cup
Radish
1/4 cup
Carrots
1/4 cup
Cucumber
1 cup
Cilantro Leaves
1/4 cup
Mint Leaves
2 Tbsp
Avocado Oil
1 Tbsp
Sesame Oil
1/2 tsp
Fish Sauce
1 tsp
Honey
2 tsp
Chili Oil
Instructions
1
In a dry pan on medium heat, toast the slivered almonds until golden and fragrant. Make sure to move the almonds in the pan while toasting to avoid burning. Once golden, set almonds aside to cool.
2
Wipe out the pan and put back on the heat, add the coconut oil & turmeric and combine until glistening. Then add the rice, salt and sugar. Make sure to keep the rice in one layer to achieve the crispy texture. DO NOT STIR for 2 minutes or until the bottom is golden brown. Continue cooking on the other side and once fully crispy, drain on a kitchen towel.
3
While rice is crisping, add the lettuce, cabbage, cucumber, radish and carrots to a large salad bowl.
4
To prepare the dressing combine Avocado oil, sesame oil, rice vinegar, honey, fish sauce and chili oil to a small jar, shake well to combine, taste and adjust seasonings to your liking.
5
5. Once rice has slightly cooled, add it and the toasted almonds to the salad bowl. Pour over dressing and toss everything together. Serve right away to maintain the crispy texture of the rice.
More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
