Crispy Rice Salad with Maple Ginger Tahini Dressing

Crispy Rice Salad with Maple Ginger Tahini Dressing

Time to Make: 1 hour
Serves: 2-4

Directions

1. Make the rice beforehand. Measure out 2 cups of dried rice and cook according to the package instructions. Once done, let it cool.
2. Preheat the oven to 400ºF.  Line a baking sheet with parchment paper. Add the cooled rice to the baking sheet and add the soy sauce, chili paste and sesame oil and mix together until all the rice is lightly covered with the sauces.
3. Place in the oven for 45-55 minutes, tossing halfway, or until the rice is crispy.
4. Cook the edamame according to the package instructions, then set aside to cool.
5. Prepare the dressing. Add all the ingredients together into a bowl and whisk until smooth.
6.  Add a splash of water to thin the dressing, if desired. Set aside.
7. Cut the cucumber, green onion, cabbage and avocado into a large salad bowl.
8. Once the rice is done, let it cool. Then add it to the salad along with the edamame.
9. Toss the salad in the dressing, and enjoy!
10. Store leftovers in the fridge.