Name: Vegan Asian Rice Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tbsp canola oil; 1/2 tsp salt; 2 cups napa cabbage, shredded; 1 cup purple cabbage, shredded; 1 cup carrots, shredded; 1 red bell pepper, thinly sliced; 1 cup edamame, cooked and shelled; 2 green onions, thinly sliced; 1/4 cup cilantro, chopped; 1/4 cup toasted cashews; 1 avocado, diced; 2 tbsp rice vinegar; 1 tbsp maple syrup; 1 tbsp toasted sesame oil; 1 tbsp fresh lime juice; 1 tsp fresh ginger, grated; 1 clove garlic, minced; 1/2 tsp sriracha (optional)

Instructions

Prepare rice according to package directions. Allow to cool.
Heat the oil in a large skillet over medium-high heat. Add rice in an even layer and let it fry untouched for 4 minutes until golden and crispy on one side. Stir and continue to crisp for another 4 minutes. Sprinkle with salt and transfer to a sheet pan to cool.
In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, lime juice, ginger, garlic, and sriracha (if using) until smooth.
In a large bowl, combine cabbage, carrots, bell pepper, edamame, green onions, and cilantro. Pour in the dressing and toss to coat evenly.
Fold in the avocado into the rice, top with cashews.