Crispy Rice Salad 

재료

1-2 cups sliced mini peppers

2 mini cucumbers, thinly sliced

1 bunch cilantro, chopped

1 bunch green onions, chopped

1/2 cup julienned carrots

1 bunch mint, chopped

2-ish cups chopped leftover chicken (from my roasted chicken the other day!)

1/2 cup peanuts, chopped

Dressing:

3 cloves garlic, smashed

3 tablespoons fish sauce

1/3 cup avocado oil

1/4 cup lime juice

1 tablespoon fresh ginger puree (or finely grated ginger)

2 tablespoons water

2 tablespoons brown sugar

1/2 tablespoon chili crisp

방향

Blend the dressing together until smooth and emulsified.

Mix together the rice, oil and curry paste and then press it in to the basket of an air fryer. Air fry at 450 degrees for 9-11 minutes until parts are crispy and clumped together.

Toss together all of the salad ingredients, crispy rice and dressing.