This salad has it all perfectly punchy, crispy, crunchy and fresh! A great option to use up leftover rice (a wonderful form of resistant starch) and a perfect addition to a barbecue. This dish is loosely inspired by the Laotian dish Nam Khao. I highly recommend using a mandoline to thinly slice all vegetables to make this dish really shine.
Instructions
1
In a dry pan on medium heat, toast the slivered almonds until golden and fragrant. Make sure to move the almonds in the pan while toasting to avoid burning. Once golden, set almonds aside to cool.
2
Wipe out the pan and put back on the heat, add the coconut oil & turmeric and combine until glistening. Then add the rice, salt and sugar. Make sure to keep the rice in one layer to achieve the crispy texture. DO NOT STIR for 2 minutes or until the bottom is golden brown. Continue cooking on the other side and once fully crispy, drain on a kitchen towel.
3
While rice is crisping, add the lettuce, cabbage, cucumber, radish and carrots to a large salad bowl.
4
To prepare the dressing combine Avocado oil, sesame oil, rice vinegar, honey, fish sauce and chili oil to a small jar, shake well to combine, taste and adjust seasonings to your liking.
5
5. Once rice has slightly cooled, add it and the toasted almonds to the salad bowl. Pour over dressing and toss everything together. Serve right away to maintain the crispy texture of the rice.
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