Crispy Gochujang Rice Salad
Mar 29, 2025 06:14 AM
You know when you cook way too much rice and it just sits in the fridge, lonely and forgotten? Yeah, let’s not do that anymore.
This vegan crispy rice salad boasts some truly amazing texture, mildly spicy flavors, and fresh veggies. It’s a healthy meal that doesn’t taste like a punishment to eat. You might think of it like bibimbap crispy rice salad meets Laotian appetizer-style salad, but with a little extra crunch. And it’s crazy easy to make. You can even use up leftover rice for this recipe. (In fact, it’s preferred!)
Ingredients:
For the Rice
- 2 cups brown rice cooked and cooled (or better yet, leftover!)
- 2 tsp Gochujang
- 2 tbsp sesame oil
- 2 tbsp soy sauce
For the Salad
- 1 cup peas steamed
- 1 Persian cucumber chopped
- 3 green onions finely sliced
- 1 avocado diced
- ¼ cup mint chopped
- ¼ cup cilantro chopped
For the Dressing
- 1 tbsp honey
- 2 tbsp soy sauce
- ¼ cup Tahini
- ¼ cup lime juice
- ¼ cup water
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
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