We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
The little things in life! 🌼 I decided to add some pansies as a garnish to my crispy rice salad. Pansies have a mild grassy flavor which I think goes well with the fresh ingredients. Here’s an easy and quick recipe to recreate! You have so much potential to use all different kinds of ingredients!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat olive oil in a pan and crisp up the cold rice, pressing it down in the pan for a few minutes to get crunchy bits. Add chili paste and mix it up.
In a large bowl, combine the crispy rice, vegetables, and herbs.
Mix soy sauce, sesame oil, rice vinegar, lime juice, grated ginger, and grated garlic in a cup. Pour over the salad.
Toss everything gently and top with pansy petals before serving.
Day-old rice works best for this recipe as it crisps up better in the pan.
You can let the salad sit in the fridge for a couple of hours to enhance the flavors.
Feel free to experiment with other edible flowers for garnish if pansies are unavailable.
Can I use freshly cooked rice instead of day-old rice?
Day-old rice is recommended as it crisps up better, but you can use freshly cooked rice if needed. Ensure it is cooled before using.
Are pansy petals safe to eat?
Yes, pansy petals are edible and have a mild grassy flavor that complements the salad.
Can I substitute Thai chili peppers with another type of chili?
Yes, you can use other types of chili peppers, but the flavor and heat level may vary.
How long can I store the salad in the fridge?
The salad can be stored in the fridge for up to 2 days, but it is best enjoyed fresh or after sitting for a couple of hours.
Can I make this salad vegan?
Yes, this salad is already vegan as it contains no animal products.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
