Crispy Rice Salad with Creamy Chili Crunch Dressing
Crunchy, creamy, and packed with herbs―this crispy rice salad is endlessly adaptable based on what you have in your refrigerator. It calls for cucumbers, but you can sub in whatever vegetables you have on hand, from radishes or carrots; to snow peas, corn, or squash; even a crisp lettuce. The key is the super simple dressing made from whisking Momofuku Chili Crunch Sauce with a hit of fresh lime juice and dark brown sugar. Level it up to a main course with chicken.
Serves 2-4
what you'll need
INGREDIENTS
- 4 cups cooked short-grain rice (from about 1½ cups of uncooked rice)
- Momofuku Chili Crunch Sauce
- 3 tablespoons olive oil
- 2 tablespoons dark brown sugar
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice (from 2–3 limes)
- 3 Persian cucumbers, sliced
- ½ cup chopped cilantro
- 1 bunch scallions, green parts-only, sliced (about 1 cup)
- avocado, chopped
- 1 cup pulled chicken (optional)
Directions
Heat oven to 450°F.
Toss cooked rice with 3 tablespoons of Momofuku Chili Crunch and 3 tablespoons of olive oil until evenly combined, then season with Kosher salt. Spread on a parchment paper-lined sheet pan in a single layer and bake for 10 minutes. Remove from the oven, stir rice, and return to the oven for another 10 minutes. If the rice still needs crisping, return to the oven for 2-3 additional minutes.
Prepare the dressing by whisking ½ cup Momofuku Chili Crunch Sauce, brown sugar, lime juice, and zest.
Toss together cucumbers, cilantro, and scallions, plus the avocado and chicken, if you’re using. Pour in crispy rice, then drizzle and toss with the prepared dressing.
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what you need from momofuku
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