Low Carb Crispy Qetoe Rice Cucumber Salad
Qetoe Kitchen
265
A fresh and crunchy salad made with dark-golden crispy Qetoe Rice, cucumber, herbs, avocado and a tangy sesame–lime dressing. Light, flavourful and low carb. The perfect refreshing side or stand-alone meal.
Ingredients
- Dressing
- 1/4 cup low-sodium soy sauce or tamari
- 1/4 cup rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp olive oil
- 1/2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp monk fruit sweetener
- 1 garlic clove, grated
- Crispy Qetoe Rice
- 1 packet Qetoe Low Carb Rice, cooked
- 1 tbsp chilli garlic paste
- 2 tbsp light olive oil or avocado oil
- Salad
- 4 Persian cucumbers, sliced
- 1 cup shelled edamame
- 4 green onions, sliced
- 1/2 bunch mint, chopped
- 1/2 bunch coriander, chopped
- 2 small avocados, diced
- 1/2 cup crushed peanuts (optional)
Directions
- Crisp the Qetoe Rice
- Preheat oven to 200C. Line a tray with baking paper.
- Toss cooked Qetoe Rice with chilli garlic paste and oil.
- Spread out evenly and bake for 25–35 minutes, tossing every 10 minutes, until dark golden and crispy. Cool completely.
- Make the Dressing
- Whisk soy sauce, rice vinegar, sesame oil, olive oil, fish sauce, lime juice, monk fruit sweetener and garlic until smooth.
- Assemble the Salad
- Combine cucumbers, edamame, green onions, mint and coriander.
- Add diced avocado and pour in the dressing. Toss gently.
- Fold in most of the crispy Qetoe Rice, reserving a little to sprinkle on top.
- Serve
- Let sit for 5–10 minutes so the flavours absorb.
- Top with extra crispy Qetoe Rice and peanuts if using.
