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.

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.

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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!