Crispy Rice Salad | Paperny Family JCC

Ingredients

• ¼ cup low-sodium soy sauce, or low-sodium tamari if gluten free
• ¼ cup seasoned rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon olive oil
• ½ tablespoon fish sauce
• ½ large lime, juiced
• 1 tablespoon brown sugar
• 1 clove garlic, grated
• 2 cups cooked rice (better if it’s leftover / day old rice)
• 1 tablespoon chili garlic paste (sambal oelek)
• 3 tablespoons extra light olive oil, or avocado oil
• 4 persian cucumbers, halved and sliced
• 1 cup shelled edamame
• 1 bunch green onions, sliced
• ½ bunch mint, chopped
• ½ bunch cilantro, chopped
• 2 small avocados, diced
• ½ cup crushed peanuts (optional)