Quick Crunchy Rice Salad with Fresh Veggies and Peanut Sauce

Ingredients

• 2 cups of leftover cooked rice (needs to be cold)
• 1 big spoonful of chili garlic paste for a spicy punch
• 1 tablespoon of sesame oil that’s already toasted
• A solid tablespoon of chili crisp oil, for extra flavor
• A light splash of soy sauce (about 1 tablespoon)
• Juice from half a lime, and its zest too
• 1 red bell pepper (pick a sweet one), diced
• 2 fresh avocados, diced into small cubes
• A handful of fresh basil leaves, loosely chopped (around 16g)
• Half a cup of fresh cilantro leaves, chopped (8g)
• 1 cup of shelled, cooked edamame beans (160g)
• 5 small cucumbers, sliced thin
• Crunchy, unsalted peanuts - roughly chopped (around 1 cup or 150g)
• 2 cups of shredded red cabbage
• About 3 to 5 stalks of green onion, minced up
• 1/4 cup of smooth peanut butter (around 65g)
• Juice squeezed from half of a lime
• 2 tablespoons of toasted sesame oil
• A piece of fresh ginger, about an inch big (grated)
• 1 1/2 tablespoons of maple syrup, for sweetness
• 2 tablespoons of soy sauce, for saltiness
• Rice vinegar - use about 3 tablespoons for some tang
• 3 garlic cloves, finely minced
• 3 tablespoons of a nice olive oil