Crispy Rice Salad with Chili Crisp Tahini | byron-nutrition

Name: Crispy Rice Salad with Chili Crisp Tahini | byron-nutrition
Ingredients: 2 heaping cups cooked and cooled brown rice (ideally refrigerated overnight or at least 2 hours); 2 Tbsp. toasted sesame oil; 1 Tbsp. chili crisp/crunch; 1 Tbsp. lower-sodium tamari or soy sauce; 2 heaping cups shredded cabbage or coleslaw mix; 1 English cucumber (or 3 Persian cucumbers), diced; 1 cup shelled edamame; 1 ripe mango, julienned; 1/3 cup chopped green onion (scallions); 1/3 cup roasted, salted cashews, roughly chopped; 2 Tbsp. tahini, well-stirred; 2 Tbsp. rice vinegar; 2 tsp. lower-sodium tamari or soy sauce; 2 tsp. chili crisp/crunch; 1 tsp. sugar

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About the Recipe Crispy Rice Salad with edamame, mango, and sesame-toasted crispy rice with Chili Crisp Tahini.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.byronnutrition.com.

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Ingredients

2 heaping cups cooked and cooled brown rice (ideally refrigerated overnight or at least 2 hours)
2 Tbsp. toasted sesame oil
1 Tbsp. chili crisp/crunch
1 Tbsp. lower-sodium tamari or soy sauce
2 heaping cups shredded cabbage or coleslaw mix
1 English cucumber (or 3 Persian cucumbers), diced
1 cup shelled edamame
1 ripe mango, julienned
1/3 cup chopped green onion (scallions)
1/3 cup roasted, salted cashews, roughly chopped
2 Tbsp. tahini, well-stirred
2 Tbsp. rice vinegar
2 tsp. lower-sodium tamari or soy sauce
2 tsp. chili crisp/crunch
1 tsp. sugar