Ingredients:

0.5x

1x

2x

4x

Crispy Rice

•   1 1/2 cup Jasmine Rice (Day old preferred)
•   1-2 tbsp Avocado oil
•   Pinch Salt

Salad

•   2 cups Baby bok choy (chopped)
•   1 cup Romaine (chopped)
•   1/2 Avocado (diced)
•   1/4 cup Edamame
•   1/3 cup Roasted Cashews (roughly chopped)
•   1/4 Cucumber
•   2 tbsp Crispy Shallots
•   Micogreens or Sprouts  (For topping)

Cashew Vinaigrette

•   1/4 cup Raw Cashews (soaked for 10-15 minutes)
•   2 tbsp Rice Vinegar
•   1 tbsp Soy Sauce
•   1 tbsp Lime Juice
•   1 tsp Honey (you can add more to make it sweeter)
•   1 tsp Ginger (fresh, grated)
•   1 Garlic (small clove)
•   1 tsp Toasted Sesame Oil
•   3 tbsp Avocado Oil
•   2-4 tbsp water (to thin)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Instructions

1. Make the Crispy Rice
1. Start with cold, cooked rice.
2. Toss with oil and a pinch of salt.
3. Air fryer method:
• Air fry at 375°F for 8–10 minutes
• Shake halfway through
• Cook until golden and crispy
OR skillet method:
• Heat oil in a pan over medium-high
• Press rice into the pan
• Cook 4–5 minutes until golden
• Flip and crisp the other side
4. Set aside and let cool.

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2. Make the Cashew Vinaigrette
1. Add all ingredients to a blender or food processor.
2. Blend until smooth and creamy.
3. Add water a little at a time until pourable.
4. Taste and adjust (more lime for brightness, more honey for balance).

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3. Build the Salad
1. In a large bowl, add bok choy and romaine.
2. Add cucumber, edamame, avocado, and cashews.
3. Lightly toss with the dressing.
4. Add crispy rice on top.
5. Finish with crispy shallots, microgreens, and sesame seeds.

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Tips
• Add the crispy rice right before serving so it stays crunchy
• Don’t overdress this salad is all about texture
• A drizzle of chili crisp at the end takes it up a notch