Thai-Style Crispy Rice and Steak Salad

• Use day-old jasmine rice. Spread it in a thin layer on a sheet tray, drizzle lightly with oil, and bake at 400°F until crispy. Finish with a quick broil for extra crunch. (Ovens vary of course)

• 2 tbsp tamarind paste (I got off Amazon)
• 2 tbsp Italian fish sauce (I got off Amazon) 1 grated garlic clove
• A little grated ginger
• Pinch or two of sugar (or brown sugar)
• Small pinch salt
• 3–4 tbsp grapeseed oil possibly more

Whisk and taste to adjust.

Mix dressing with:


• Shredded cabbage
• Shredded carrot
• Cilantro
• Chopped green onion
• Shiso (if you can find)

Don’t overdo the dressing.

Fold in the crispy rice last so it stays crunchy and skirt steak or ribeye, fresh Japanese hamachi are both great protein to go with this salad. Just fold it all in together!