Crispy Rice Salad with Gochujang Vinaigrette

Name: Crispy Rice Salad with Gochujang Vinaigrette
Total time: 105 min
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

krollskorner.com

Fresh, vibrant, veggie-loaded crispy rice salad made with a spicy-sweet gochujang vinaigrette. Great for meal prep!

View full recipe on krollskorner.com

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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