Viral crispy rice salad (autumn edition)

Name: Viral crispy rice salad (autumn edition)
Prep time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp maple syrup; 2 tbsp tahini (sesame paste); 1 cucumbers; 1 pears; 50 g walnut kernels; 3 sprig coriander; ½ lemons; 1 cm ginger; 4 tbsp toasted sesame oil; 125 g long grain rice; 2 tbsp Vegan red curry paste; 1 tsp salt; 2 tbsp soy sauce

Vegan salad lunch

Total: 50 min. | Active: 30 min.

vegan, lactose-free

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This crispy rice salad has taken social media by storm! I gave it a go and have come up with my own autumnal version. The crispy grains of rice provide an exciting texture and go perfectly with the sweetness of the pear and the spiciness of the curry paste. The dish is rounded out with a creamy tahini dressing. Whether you enjoy it as an accompaniment or as a main, this autumnal crispy rice salad is a fresh and crunchy alternative to everyday fare.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 4 portions

Rice
125 g	long grain rice
	water, boiling
2 tbsp	Vegan red curry paste
2 tbsp	toasted sesame oil
1 tsp	salt

Salad
1	cucumber, cut into cubes
1	pear, cut into cubes
50 g	walnut kernels, coarsely chopped
3 sprig	coriander, torn into pieces

Dressing
½	lemon, the whole juice
2 tbsp	toasted sesame oil
2 tbsp	tahini (sesame paste)
2 tbsp	soy sauce
1 tbsp	maple syrup
1 cm	ginger, finely chopped

How it's done

Rice

Cook the rice in boiling water according to the packet instructions until soft, drain, place in a bowl. Mix in the curry paste, oil and salt. Spread the rice on a baking tray lined with baking paper.

To bake

Approx. 20 mins. in an oven preheated to 180 °C (convection). Turn the rice halfway through the cooking time. Remove from the oven, plate up.

Salad

Mix all the ingredients together, serve on top of the rice.

Dressing

Mix all the ingredients together well, drizzle over the salad.

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