Crispy Rice Salad with Gochujang Vinaigrette

Ingredients

• 2 cups cooked and cooled California-grown wild rice blend*
• 1 Tbsp. sesame oil
• 1 Tbsp. chili crunch/chili crisp
• 1 Tbsp. soy sauce
• 2 Tbsp. olive oil
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. rice vinegar
• 2 Tbsp. soy sauce
• 1-2 Tbsp. gochujang (more or less depending on spice preference, it’s a medium-spice level, not as hot as sriracha)
• 1 Tbsp. honey or sugar
• 1 Tbsp. sesame seeds
• 1/2 tsp. each minced ginger and garlic
• 4-6 mini or English cucumbers, quartered
• 1 cup shelled edamame
• 1 bunch green onions, chopped
• 1 cup cashews, roughly chopped
• 1 cup red cabbage, chopped
• 2 avocados, diced
• salt to taste, if needed