Crispy Rice Salad

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Fresh, vibrant, veggie-loaded crispy rice salad made with a spicy-sweet gochujang vinaigrette.

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To make, cook the wild rice blend and lay it on a parchment paper-lined baking sheet to cool.

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To the cooled or leftover rice, add the sesame oil, chili crunch, and soy sauce to the chilled rice. Toss it thoroughly to coat the grains.

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Bake for 20-30 minutes. Then let it cool.

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Whisk together the ingredients for the salad dressing in a bowl.

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Then chop all veggies for the salad and add to a large bowl.

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Add the crispy rice to the veggies, top with the desired amount of dressing, and toss.

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Serve with more green onions on top, and enjoy!

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For full recipe, instructions, helpful tips, nutrition and more swipe up or visit blog!

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