Crispy Rice Salad With Sherry Shallot Vinaigrette
Specialty Dressings/ Vinaigrettes
Appetizers
Pasta Salads/Slaws/Grains
Vegetables
Ingredients
- 2 cups
jasmine rice, deep fried
- 1 cup
cauliflower florets, coarse chopped
- 3 cups
curly kale, coarse chopped
- 2 cups
currants
- 1 cup
cucumber, diced 1/2 inch
- 1 cup
red pepper, diced 1/2 inch
- 1/2 cup
scallions, bias cut
- 6 oz
Ken’s Sherry Shallot Vinaigrette
Directions
- 1. Deep fry jasmine rice until puffed and crispy. Drain and reserve.
- 2.
- 3. In a food processor, pulse cauliflower and kale until coarsely chopped.
- 4.
- 5. Place all ingredients in a mixing bowl and toss well.
- 6.
- 7. Plate and serve.
- 2 cups
jasmine rice, deep fried
- 1 cup
cauliflower florets, coarse chopped
- 3 cups
curly kale, coarse chopped
- 2 cups
currants
- 1 cup
cucumber, diced 1/2 inch
- 1 cup
red pepper, diced 1/2 inch
- 1/2 cup
scallions, bias cut
- 6 oz
Ken’s Sherry Shallot Vinaigrette
- 1. Deep fry jasmine rice until puffed and crispy. Drain and reserve.
- 2.
- 3. In a food processor, pulse cauliflower and kale until coarsely chopped.
- 4.
- 5. Place all ingredients in a mixing bowl and toss well.
- 6.
- 7. Plate and serve.
