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Crispy Rice Asparagus Salad

Alix Loiselle
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Prep Time 20 mins
Cook Time 35 mins
Servings 4

Ingredients
  

For the Crispy Rice

  • 3 cups cooked jasmine rice, chilled overnight
  • 2 tbsp Canola oil
  • 1 tbsp soy sauce
  • 1 tsp sesame oil

For the Ginger Sesame Dressing

  • 3 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp freshly grated ginger
  • 1 garlic clove, grated
  • 1 tbsp lime juice

For the Salad

  • 1 1 lb (425g) Ontario Asparagus, trimmed
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • 1 English cucumber, diced
  • 4 radishes, thinly sliced
  • 3 green onions, sliced
  • 1 cup shelled edamame
  • ¼ cup chopped cilantro
  • 1 ½ tbsp toasted sesame seeds

Optional

  • squeeze of fresh lime juice, chili crisp drizzle

Instructions
 

Make the Crispy Rice

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • In a large bowl, toss the chilled rice with the canola oil, soy sauce, and sesame oil until evenly coated.
  • Spread onto the prepared baking sheet in an even layer.
  • Bake for 30–35 minutes, stirring halfway through, until golden brown and crispy. Allow to cool completely.

Grill the Asparagus

  • Preheat a grill or grill pan to medium-high heat.
  • Toss the asparagus with olive oil and salt.
  • Grill for 4–6 minutes, turning occasionally, until tender-crisp with light char marks.
  • Transfer to a cutting board and cut into 2-inch pieces. Set aside while you make the dressing.

Make the Dressing

  • Whisk together the rice vinegar, soy sauce, maple syrup, sesame oil, ginger, garlic, and lime juice until combined.

Assemble the Salad

  • In a large serving bowl, combine the grilled asparagus, cucumber, radishes, green onions, edamame, cilantro, avocado, and sesame seeds. Pour over the dressing and toss gently to coat. When ready to serve, fold in the crispy rice.
  • Place in a serving bowl and finish with a squeeze of fresh lime and drizzle of chili crisp.

Notes

  • For extra protein, add grilled chicken, turkey, shrimp, or tofu.
  • Add the crispy rice just before serving to maintain maximum crunch.
  • Thick asparagus spears work best for grilling and hold up beautifully in the salad.
Recipe by Alix Loiselle, French Kiss Cook.