Crispy Rice Salad

Products used:

Easy Pull

Garlic press

Ingredients:

baked veggies

• ½ medium cabbage
• 1 large bell pepper
• 2 medium carrots
• salt & pepper to taste
• 1 tsp onion powder
• 1 tsp garlic powder crispy rice
• 400 g (14 oz) cooked rice
• 1 tbsp oil
• 1 tbsp soy sauce

golden lemon tahini dressing

• 80 g (2.8 oz) tahini
• 2-4 tbsp water
• salt & pepper to taste
• juice from 1 lemon
• zest from ½ lemon
• 1 garlic clove (pressed)

other ingredients

• 30 g (1 oz) hopped cilantro
• 300 g (10.5 oz) cooked edamame

 Instructions:

1. Roughly chop the cabbage, bell pepper and carrots and then finely chop them using the zyliss Easy Pull Food Processor.

2. Add veggies to a sheet pan (preferably lined with parchment or silicone) in a flat layer, toss with oil and seasonings. Bake for 30-35 minutes, until soft and cooked through.

3. Add rice to a separate sheet pan and toss with oil and soy sauce. Bake for 30-40 minutes on 220°C/430°F, until crispy.

4. Mix together dressing and set aside.

5. Let rice cool for 10 minutes and then toss together with dressing, veggies, cilantro and edamame. Divide out and serve.