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Crispy Rice Salad

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A vibrant and crunchy salad combining crispy baked rice with fresh vegetables and herbs, dressed in a flavorful tahini-lime dressing.

Ingredients

Cooked Rice

  • 2 cups cooked white rice (leftover or cooked and cooled)
  • 1 tablespoon soy sauce (or coconut aminos)
  • 1 tablespoon sesame oil
  • 1-2 teaspoons chili crunch (or sriracha)
  • 2-3 cups shredded red cabbage
  • 3 mini cucumbers (sliced)
  • 1 cup edamame (steamed and shelled (10 oz frozen))
  • 1/4 cup chopped green onions (about 4-5)
  • 1/3 cup cashews (chopped)
  • 2 tablespoons fresh cilantro (chopped)
  • 1 tablespoon fresh mint (chopped)
  • 1/4 cup tahini
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 1 teaspoon chili crunch (or sriracha)
  • 2 tablespoons maple syrup
  • 2 tablespoons lime juice (from 1 lime)
  • 1 tablespoon mirin (or rice vinegar)
  • 1 tablespoon soy sauce (or coconut aminos)

Instructions 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
  • Mix rice with soy sauce, sesame oil, and chili crunch. Spread evenly on the baking sheet and bake for 30-35 minutes, stirring every 10 minutes.
  • Whisk together dressing ingredients until smooth. Adjust to taste.
  • Combine cabbage, cucumbers, edamame, green onions, cashews, cilantro, and mint in a large bowl. Toss with dressing and top with crispy rice. Serve immediately.

Notes

For extra crunch, add toasted sesame seeds or additional nuts.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: fusion
Keyword: rice