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2 ½ cups Cooked white day old rice

2 ½ tbsp Olive oil

2 tbsp Chili garlic sauce

1 head, medium Cabbage (shredded)

1 Red bell pepper (sliced)

1 Large cucumber (halved and sliced)

½ cup Cilantro (chopped)

1 cup, Green onion (chopped)

1 cup, Avocado (cubed)

1 cup, Edamame beans (cooked)

1 cup, Carrots (grated)

½ cup Peanuts (crushed)

¼ cup Fried onion (French’s)

¼ cup Soy Sauce

¼ cup Rice Vinegar

1 ½ tbsp Olive Oil

2 tsp Sesame Oil

1 tbsp Brown Sugar

1 Lime (juiced)

1 clove Garlic (grated)

1 tsp Ginger (grated)

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1. Preheat oven to 400 degrees.

2. Combine first 3 ingredients (Rice, EVOO & Chili Garlic Sauce). Spread out onto baking sheet and bake at 400F for 30-40min. Let cool.

3. Mix the dressing ingredients in a jar (Soy Sauce, Rice Vinegar, Olive Oil, Sesame Oil, Brown Sugar, juice from ½ lime, garlic & ginger). Set aside.

4. Assemble a cabbage base covered with bell pepper, cucumber, avocado, beans and carrots on a large platter.

5. Spread the cilantro and green onion on top.

6. Next, top all that off with the cooled, crispy rice.

7. For the final layer add the crispy onions and crushed peanuts.

8. Squeeze the other ½ lime over everything.

9. Add dressing and you’re done!

Alternative to crispy rice:

Remove a ramen block from a pkg of soup ramen mix. Pull it apart and put it in an air fryer at 375 degrees for 5 minutes (or until browned and crunchy). Break into small pieces and sprinkle over salad instead of crispy rice.

Notes:

251 Cals/serving

6g Protein

12g Fat

27g Carbs