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Crispy Rice Salad
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4.77 from 13 votes

Crispy Rice Salad with Chili Crisp Tahini

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.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Salad/Side Dish
Cuisine: asian
Diet: Gluten Free, Vegan
Servings: 4 to 5

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

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

Serving: 2cups | Calories: 420kcal | Carbohydrates: 39g | Protein: 11g | Fat: 24g | Saturated Fat: 3g | Sodium: 590mg | Fiber: 5g | Sugar: 9g