Crispy Rice & Cucumber Salad
Serves 4
- 2 cup cooked rice, cooled (I used jasmine rice)
- 4 tbsp soy sauce
- 2 tbsp chili crisp
- 2 tbsp sesame oil
- 4 cup wombok cabbage
- 4 Lebanese cucumbers, thinly sliced (or 1 large English cucumber)
- 1 cup edamame, shelled
- 1 cup spring onions, thinly sliced (3/4 cup)
- 1 cup coriander, chopped
- 0.25 cup salted peanuts, roughly chopped
- 1 avocado, chopped
- 2 lime, juiced
- 2 tbsp sweet chili
- 0.5 tsp salt
