Crispy Rice Salad Recipe – Geedel

Ingredients

• 3 cups cooked jasmine or basmati rice (preferably day-old, chilled)
• 2 tablespoons neutral oil (such as avocado or vegetable oil)
• 1 teaspoon sesame oil
• Salt to taste
• 2 cups shredded cabbage (green or purple)
• 1 large carrot, shredded
• 1 cucumber, thinly sliced into half-moons
• 1/2 red bell pepper, thinly sliced
• 3 scallions, finely sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon grated ginger
• 1 clove garlic, minced
• Crushed peanuts or cashews
• Chili flakes or sriracha for heat
• Toasted sesame seeds