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Kimchi Gluten Free Crispy Rice Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
A vibrant and crunchy salad combining kimchi, crispy rice, and fresh greens for a flavorful, gluten-free meal.

Ingredients

Rice and grains

  • 0.5 cup uncooked basmati rice
  • 0.5 cup broth (code rachl)
  • 0.25 cup filtered water

Vegetables and greens

  • 1 large bunch Tuscan kale (Massaged with olive oil)
  • 2 cloves garlic, minced
  • 0.25 cup diced sweet onion
  • 1 cup shelled edamame
  • 0.25 cup chopped scallions
  • 0.33 cup sliced cherry peppers

Kimchi and nuts

  • 0.5 cup diced kimchi
  • 0.33 cup sliced cherry peppers
  • 0.33 cup unsalted roasted peanuts
  • 1.5 tbsp coconut aminos
  • 1 tbsp sesame oil
  • Salt and pepper (to taste)

Instructions 

  • Cook the rice with broth and water until tender, then let it cool.
  • Massage kale with olive oil, then sauté until wilted.
  • Mix cooked rice, kale, garlic, onion, edamame, kimchi, peppers, and peanuts in a bowl.
  • Dress with coconut aminos, sesame oil, salt, and pepper; toss to combine.
  • Serve immediately or chill for later.

Notes

Ensure rice is crispy by frying until golden for added texture.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: Korean-inspired
Keyword: Kimchi