Laos•healthy
Crispy Rice Salad (Nam Khao)
Crispy rice salad (Lao nam khao) has fresh herbs, avocados, cucumber, edamame, nuts, and crispy, spicy baked rice in a zesty lime dressing.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
4
- 2 cup cooked jasmine rice
- 2 tbsp chili paste
- 3 tbsp vegetable oil
- 6 green onions (chopped)
- 4 Persian cucumbers (chopped)
- 8 oz edamame (shelled (thawed if frozen))
- 1/4 cup mint leaves (chopped)
- 1/4 cup cilantro (chopped)
- 1 avocado (diced)
- 1/2 cup peanuts (chopped)
- 1/4 cup rice vinegar
- 1/4 light soy sauce
- 2 tbsp vegetable oil
- 1 lime (juiced)
- 2 clove garlic (minced)
- 1 tbsp brown sugar ((or palm sugar))
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2
In a bowl mix together the cooked, cooled rice, chili paste and oil. Spread evenly on prepared baking sheet and bake for 40 minutes, stirring occasionally. Remove from oven and let cool.
- 3
Add the chopped green onion, cucumbers, edamame, mint and cilantro leaves, avocado and peanuts to a large bowl. Add the crispy rice, reserving some for serving.
- 4
Mix together the dressing ingredients and pour over salad. Toss to combine and coat everything thoroughly. Serve immediately with reserved crispy rice on top of each.