This post may contain affiliate links. Please read our disclosure policy.
Crispy Rice Salad with edamame, mango, and sesame-toasted crispy rice with Chili Crisp Tahini. This texture-loaded salad is vegan, gluten free, and super satisfying.
Table of Contents
Let me introduce you to my latest salad obsession!
I’ve been seeing so many stunning Crispy Rice Salads online (many inspired by Nam Khao – a Laotian appetizer-style salad), and I was SO tempted to create my own version.
Here, the rice is seasoned with sesame oil, soy sauce, and chili crisp, and roasted until ultra crispy.
It adds the most fabulous texture and flavor to a refreshing cucumber and cabbage lineup.
This Crispy Rice Salad truly has it all – crunch from the cabbage, cucumber, and cashews, richness and crisp from the rice, creaminess from the dressing, sweetness from mango, and lots of spice from chili crisp.
It’s the type of salad you will actually CRAVE (I could say the same about my Chicken Cashew Salad), especially for meal prep lunches.
Plus, it’s vegan, gluten free, and easily made nut free for those with dietary restrictions.
Basically, it’s my dream salad that I can’t wait for you to try!
How to Make Crispy Rice Salad
The key to making crispy rice is using refrigerated long-grain white rice. The rice should be refrigerated overnight (or at least 2 hours in advance) for the best results.
Pre-chilling helps dry out the rice granules so they better soak up the seasonings and don’t stick together.
Plus, they’ll become extra crispy when roasted!
The Ingredients
- Long-Grain Rice: Such as Jasmine or Basmati rice. You can also use long-grain brown rice. Just be sure to boil the rice ahead of time and give it time to chill in the fridge.
- Sesame Oil: Look for toasted sesame oil, which is darker in color and richer in flavor. The sesame oil is used in the dressing and to season the rice.
- Tamari or Soy Sauce: If making the recipe gluten free, use tamari. Otherwise, soy sauce works great!
- Chili Crisp/Crunch: Chili Crisp (or Chili Crunch) is often made with chiles, Sichuan peppercorns, spices, nuts, and fried onion and garlic. I buy Trader Joe’s or Momofuku brand.
- Cabbage: You can either shred red or green cabbage yourself or purchase a bag of pre-shredded cabbage (such as a coleslaw mix).
- Edamame: Edamame are immature soybeans and an excellent source of protein, fiber, and potassium. You can purchase edamame fresh in some produce sections, or frozen at most grocery stores.
- Mango: The sweetness of mango really helps balance the spice of the chili crisp. Alternatively, you can use mandarin oranges.
- Green Onion: Use the white and green parts of green onion (scallions) for some fresh aromatic flavor.
- Cashews: I love adding roasted, salted cashews, however you can also use peanuts or pepitas.
- Rice Vinegar: For adding acidity to the dressing.
- Tahini: This sesame seed paste adds creamy richness to the dressing. I love using Soom brand, which you can purchase on Amazon.
- Sugar: A touch of sugar helps balance the bitter notes of the dressing.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Prepare Crispy Rice by mixing rice with sesame oil, soy sauce, and chili crisp. Make sure to REALLY massage the seasonings into the grains.
Spread rice into an even layer on a large baking sheet and bake at 400ºF for 40 minutes, stopping to stir every 10 to 15 minutes.
Step 2: Mix Dressing by combining tahini, sesame oil, rice vinegar, soy sauce, chili crisp, and sugar in a glass jar or bowl. Add 1 Tablespoon water and mix until smooth and creamy.
Step 3: Assemble Salad by combining cabbage, cucumber, edamame, green onion, and cashews in a large bowl. Season salad components with a pinch of salt.
Step 4: Add Crispy Rice and Dressing, toss to combine, and serve!
Recipe Variations
- Use Brown Rice. For extra fiber and minerals, follow the same cooking instructions using long-grain brown rice.
- Make Sesame-Free. For those with a sesame allergy, swap the tahini for cashew or peanut butter. You can also use avocado oil or peanut oil in place of the sesame oil.
- Add Herbs. If you happen to have cilantro and/or mint on hand, they are lovely components to this salad!
- Add Extra Protein. If you want a little extra oomph, add grilled chicken, flaked salmon, or baked tofu to the salad.
Recipe Tips and Tricks
- Use Chilled Rice. The rice should be pre-boiled and allowed to chill for at least 2 hours (or overnight) for the best texture. I suggest spreading the rice on a baking sheet while chilling to help avoid the grains sticking together.
- Toss Rice While Roasting. Again, to help avoid the grains sticking and to ensure even cooking. I suggest tossing the rice every 10 to 15 minutes over 40 minutes of roasting.
- Let Crispy Rice Cool. Before tossing the crispy rice into the salad, allow it to cool at room temperature for 10 to 15 minutes. This way, the residual heat won’t wilt the cabbage.
Make-Ahead and Storage Tips
- Make-Ahead. Boil the rice up to 24 hours in advance and refrigerate until ready to use. You can also mix the dressing 1 day ahead.
- Store. Refrigerate leftover Crispy Rice Salad in an airtight container for up to 3 days. The rice will lose its crisp after being refrigerated, however I still find the salad very enjoyable!! (The flavors certainly stay sharp.)
- Enjoy leftovers chilled, or closer to room temperature by removing the salad from the fridge 30 to 60 minutes before eating.
More Satisfying Salad Recipes
Honey Roasted Chickpea and Avocado Salad
Quinoa Southwest Salad with Creamy Chipotle Dressing
Super Green Grain Salad with Walnut Dressing
Sweet Potato Lentil Salad
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Crispy Rice Salad with Chili Crisp Tahini
Equipment
- Large rimmed baking sheet
- Mixing bowls
Ingredients
- 2 heaping cups cooked and cooled long-grain white rice (ideally refrigerated overnight or at least 2 hours)
- 2 Tbsp. toasted sesame oil
- 1 Tbsp. chili crisp/crunch (I use Trader Joe's or Momofuku brand)
- 1 Tbsp. lower-sodium tamari or soy sauce
- 2 heaping cups shredded cabbage or coleslaw mix
- 1 English cucumber (or 3 Persian cucumbers), diced
- 1 cup shelled edamame
- 1 ripe mango, julienned
- 1/3 cup chopped green onion (scallions)
- 1/3 cup roasted, salted cashews, roughly chopped
Chili Crisp Tahini
- 2 Tbsp. tahini, well-stirred
- 2 Tbsp. toasted sesame oil
- 2 Tbsp. rice vinegar
- 2 tsp. lower-sodium tamari or soy sauce
- 2 tsp. chili crisp/crunch (I use Trader Joe's or Momofuku brand)
- 1 tsp. sugar
Instructions
- Preheat oven to 400°F and a line a large rimmed baking sheet with parchment paper.Mix rice with toasted sesame oil, tamari (or soy sauce), and chili crisp (I use gloved hands to thoroughly massage the seasonings into the grains).Spread rice in a thin layer on prepared baking sheet and roast for 40 minutes, tossing every 10 to 15 minutes, until crispy. Remove from oven and let cool slightly.
- Meanwhile, prepare Chili Crisp Tahini by combining all dressing ingredients in a glass jar or bowl; mix well to combine. Whisk in 1 Tbsp. of water to thin dressing.
- Combine cabbage, cucumber, edamame, mango, green onion, and cashews in a large bowl. Season salad components with a pinch of salt. Add cooled crispy rice and dressing; toss well to combine.
Notes
- Make-Ahead. Boil the rice up to 24 hours in advance and refrigerate until ready to use. You can also mix the dressing 1 day ahead.
- Store. Refrigerate leftover salad in an airtight container for up to 3 days. The rice will lose its crisp after being refrigerated, however I still find the salad very enjoyable! (The flavors certainly stay sharp.)
- Enjoy leftovers chilled, or closer to room temperature by removing the salad from the fridge 30 to 60 minutes before eating.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I have made this at least a dozen times- it is SO GOOD! My whole family enjoys it. I’ve started to meal prep it once a week for lunch for myself and my husband- I don’t dress it, and reserve the cashews and crispy rice to add just before eating to preserve the crunch factor. We add some grilled chicken for extra protein and it’s the most satisfying, filling meal!
This tahini dressing is now at the top of my list. I did however use honey (double the amount due to preference) in place of sugar. I’d say that DishingOutHealth has the most saved recipes on my list of fav recipes.
I added maple soy marinated chicken onto this and it was amazing! Along with using pure maple instead of sugar for the tahini dressing yum! I also used sesame seeds & green onion for an extra kick. Thanks for the recipe! 🙂 awesome idea with the rice!
Sorry, this didn’t do it for us. We found it very salty and the crispy rice was very oily. The second night we ate it we brightened it up with a squeeze of fresh lime and some cilantro. Won’t make it again though.
2nd time I make it. I have Chinese dumplings with it which is perfect. My family love it.
This salad is fabulous! I will make extra dressing next time. I enjoyed it just as much leftover as I did fresh, although the rice isn’t as crispy.
I came across this recipe and had to try it. Very tasty and very adaptable! It was a hit at our house!!!