Can’t get enough of crispy rice in your salads? You *must try* this one asap for the freshest summer crispy rice salad you’ll eat. A rainbow of vegetables lays the base for this salad with some improvisation on the traditional Vietnamese salad. Shredded wombok cabbage replaces bean sprouts and snow peas, fresh seasonal mango layers in elements of sweet to balance the saltiness of the dressing, and a crispy rice crunch makes this salad a mouthwatering meal you’ll be busting to make again and again.
VIETNAMESE CRISPY RICE AND CHICKEN SALAD
Serves 4
Gluten free : Dairy Free
Crispy Rice
2 cups cooked white rice, chilled overnight or for around 2 hours
1 1/2 tbsp sesame oil
1 tbsp tamari
1 tsp chili oil – optional
Salad:
2 chicken breasts, poached and then shredded or use 4-5 cups precooked chicken, such as rotisserie chicken
200g cherry tomatoes, quartered
1 Lebanese cucumber, finely sliced
1 carrot, cut into sticks
2 Asian / green shallots, finely sliced
2 – 3 cups Chinese/ Wombok cabbage
1 mango, flesh removed from skin and sliced approximately 5mm thick
1/2-1 red chilli, finely sliced (seeds removed is optional, depending on how spicy you prefer)
1/2 cup finely sliced mint leaves
1/2 cup finely chopped coriander leaves and stalks
Optional: 1/2 cup finely chopped peanuts
Dressing:
1/4 cup fish sauce
2 tbsp coconut sugar
1 1/2 tbsp lemon or lime juice
2 tbsp water
To make the crispy rice: Heat oven to 200C. Add cooked rice to a mixing bowl, drizzle with sesame, soy / tamari and chilli oil if desired. Toss to coat all the grains and break up any lumps. Spread evenly over a baking tray and place in oven to bake for 45 minutes. Toss the rice at 15 minute intervals to ensure even baking. Once cooked set aside to cool.
To make the salad: Shred the chicken into strips as you like to eat them. Add tomatoes, cucumber, carrot, cabbage, green onion, mint, coriander, chilli and chicken to a large salad bowl. Drizzle with about half the dressing to start toss, taste and add more dressing as desired, then toss again. Add the mango pieces and crispy rice and gently toss again. Divide between bowls and sprinkle with chopped peanuts, if desired, and enjoy.
To make the dressing: Shake all ingredients in a jar, ensuring sugar is dissolved before using as the dressing. This dressing will keep in the fridge up to 3 days.
