Thai Satay-inspired peanut butter dressing. Crunchy, crispy salty rice morsels. A vibrant, and highly customizable salad of fresh vegetables, herbs, and edamame. Naturally vegan, full of flavor, and packed in protein and fiber.
0 Preheat the oven to 400F (200C).
1 Line a large (9x13) baking sheet with parchment paper. Place the rice in the center, then drizzle with the oil, chili crisp (if using), and soy sauce. Using clean hands or a spoon, stir until evenly coated. Spread in a thin even layer and bake until the rice is deep brown with crispy edges, about 30 minutes, checking for doneness at 20 minutes.
2 In a large serving bowl, sprinkle the shredded cabbage with the salt, and, using clean hands, massage the cabbage. Set aside for about 5 minutes. Massaging the cabbage with salt will help break down the fibers. Add the cucumber, avocado, shallot, edamame, mango, and herbs (if using) to the bowl.
5 For super thin shreds of cabbage, use a mandoline slicer (the standard straight blade works fine, or you can use the julienne blade). Always use the guard for safety.
3 Make the dressing. In a blender or food processor, combine the peanut butter, lime juice, rice vinegar, soy sauce, Sriracha, miso (if using), honey, garlic, and 2 tablespoons water. Blend until creamy. Add up to 2 more tablespoons of water, as needed, until the dressing is a pourable consistency.
4 Sprinkle the crispy rice over the salad. Mix in the dressing and serve.
