Crispy Rice Salad With Smashed Cucumbers and Spicy Pickled Radishes
Golden-brown crispy rice, spicy chili-infused pickled radishes, and vinegary cucumbers add a huge burst of flavor to this recipe.
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 vegnews.com.
Cooking tools:
- Nonstick skillet
- Stove
- Whisk
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Fork
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
-
- ⅓ cup boiling water
- 1 tablespoon
- sugar
- ¼ teaspoon fine salt
- ⅓ cup rice vinegar
- 4 radishes, thinly sliced
- 2 fresh red bird’s eye chilis, thinly sliced
- 4 cups cooked jasmine rice
- 4 tablespoons grapeseed oil, divided
- ½ teaspoon fine salt
- 3 mini cucumbers, ends trimmed
- 4 cups chopped baby bok choy
- 2 tablespoons tamari
- 2 tablespoons fresh lime juice
- ⅓ cup lightly packed Thai basil leaves
- ⅓ cup lightly packed fresh cilantro
- 1 (8-ounce) package
- smoked tofu
- , cubed
- ½ cup dry-roasted peanuts
- Lime wedges, for serving
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