A feel-good, chock-full salad that will not leave you longing for your next meal after a couple hours. For large shards of rice that hold on to their shape, use a sticky, starchy variety such as sushi rice. Long-grain rice like basmati or jasmine will disintegrate into distinct grains—not bad, but not as enjoyable as crunching down on a crispy nugget. Cold day-old rice is easiest to work with, but if you don’t have any, simply spread out freshly cooked rice on a rimmed baking sheet or platter, cover loosely with plastic wrap, and chill for a few hours before proceeding with the recipe.
When it comes time to crisp the rice, spread it out in the pan in an even layer and resist the urge to shake or stir it. We know it’s hard not to fiddle! Once a golden brown crust starts to form underneath, flip the disk of rice like a pancake. And as for the cabbage, take the time and care to massage it with the lime juice and salt. A good rub breaks down the tough fibers in the leaves, tenderizing and priming them for the savory dressing.
Read More: How I Turn Any Salad Into a Satisfying Meal
