By Tarishi Shrivastava
August 18, 2024
Sweet and spicy Korean-style Rice Cucumber Salad. It is cool, crunchy and refreshing. The magic of this salad lies in its texture. The crunchy rice complements the juicy cucumbers and spicy schezwan sauce, creating a satisfying texture contrast.
½ cup Cooked rice 1 tbsp Oil 1 tsp Salt 3 tbsp Schezwan Sauce 1 Cucumber 1 Carrot ¼ Purple cabbage 3 stalks Green onion
Dressing 3 Tbsps Peanut butter 3 tbsps hot water 1 stalk Green onion 2 Tbsp Vinegar 2 Tbsps Chilli oil ½ tsp sesame oil 1 Tbsp Soy sauce 2 cloves garlic (grated) 1 tsp sugar
Mix peanut butter and hot water.
Slice carrots and cucumber.
Chop cabbage and the green part of spring onion.
On a sheet of baking paper, mix cooked rice with oil and schezwan sauce, coat well.
Air fry at 220°C for 20-25 mins stir the rice in-between 2-3 times so it browns evenly.
Cook till it is crispy.
Mix all prepared ingredients, add the dressing, toss well, and garnish with sesame seeds and spring onion.