Crispy Rice Salad
A refreshing and unique dish combining crispy rice, fresh veggies, and a creamy dressing, perfect for lunch, dinner, or as a side dish for gatherings.
Ingredients
For the crispy rice
- 3 cups cooked white rice Make sure the rice is fully cooked and cooled before baking.
- 2 tablespoons vegetable oil Used for coating the rice.
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
For the salad
- 2 cups shredded cabbage
- 1 cup diced red bell pepper About 1 medium pepper.
- 1 cup sliced Persian cucumbers About 4 cucumbers.
- 1 cup diced avocado
- ½ cup shelled edamame
- ½ cup diced mango
- ¼ cup roughly chopped fresh cilantro
- ¼ cup chopped peanuts
- ¼ cup sliced green onions
- 2 tablespoons roughly chopped fresh mint
For the dressing
- ½ cup tahini
- 1 tablespoon chili crisp oil
- ½ teaspoon minced garlic
- ½ teaspoon soy sauce
- 1 teaspoon brown sugar
- ½ teaspoon sesame oil
Instructions
Preparation of Crispy Rice
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, mix the cooked white rice with vegetable oil, sesame oil, and soy sauce until evenly coated.
- Spread the rice onto an ungreased baking sheet and bake for 25–30 minutes, stirring halfway through, until golden and crispy. Let cool then break apart.
Making the Dressing
- In a small bowl, whisk together tahini, chili crisp oil, minced garlic, soy sauce, brown sugar, and sesame oil. Set aside.
Assembling the Salad
- In a large serving bowl, combine the cooled crispy rice with shredded cabbage, diced red bell pepper, sliced Persian cucumbers, diced avocado, shelled edamame, diced mango, chopped cilantro, chopped peanuts, sliced green onions, and chopped mint.
- Drizzle the dressing over the salad and toss to combine. Serve immediately.
Notes
Best served fresh. Pair with proteins like grilled chicken or tofu for a filling meal. Store leftovers in an airtight container for up to 2 days; keep dressing separate to maintain crunch.