Crispy Rice Salad

by

Crispy Rice Salad with edamame, mango, and sesame-toasted crispy rice, all topped with Chili Crisp Tahini. It’s packed with texture, totally satisfying, and vegan and gluten-free.

I’ve been seeing these amazing Crispy Rice Salads everywhere, and they’re often inspired by Nam Khao, a traditional Laotian dish. I just had to try making my own version! In this recipe, the rice is seasoned with sesame oil, soy sauce, and chili crisp, then roasted until it’s super crispy. This adds a crunchy texture and tons of flavor to a fresh combo of cucumber and cabbage.

What makes this salad so special? The crunch of the cabbage and cucumber, the crispness and richness of the rice, the creaminess of the dressing, the sweetness of the mango, and a spicy kick from the chili crisp. It’s the kind of salad you’ll find yourself craving, especially for meal prep lunches. Plus, it’s easy to make nut-free if needed. Basically, this is my dream salad, and I’m excited for you to try it!

How to Make Crispy Rice Salad

The secret to crispy rice is using cold, pre-cooked long-grain white rice. For the best results, the rice needs to be refrigerated overnight (or at least a couple of hours) to dry out a bit. This allows it to soak up the seasonings and roast up extra crispy!

The Ingredients

  • Long-Grain Rice: Use Jasmine or Basmati, but long-grain brown rice works too. Just cook it ahead and chill it in the fridge.
  • Sesame Oil: Toasted sesame oil has a richer flavor, so look for the darker kind.
  • Tamari or Soy Sauce: Use tamari if you’re keeping the recipe gluten-free, or soy sauce if not.
  • Chili Crisp/Crunch: Made from chiles, Sichuan peppercorns, spices, nuts, and fried onion and garlic. I like Trader Joe’s or Momofuku brands.
  • Cabbage: Shred it yourself or use pre-shredded bags for convenience.
  • Edamame: A protein-rich ingredient that’s easily found fresh or frozen.
  • Mango: Its sweetness balances the heat from the chili crisp. Or, try mandarin oranges.
  • Green Onion: Use both the white and green parts.
  • Cashews: I love roasted, salted cashews, but you can sub in peanuts or pepitas.
  • Rice Vinegar: For a bit of acidity in the dressing.
  • Tahini: This sesame paste adds creamy richness to the dressing. Soom is my go-to brand.
  • Sugar: Just a bit, to balance out any bitter notes in the dressing.

The Directions

Step 1: Make Crispy Rice

Mix the rice with sesame oil, soy sauce, and chili crisp, massaging the flavors in well. Spread the rice on a baking sheet and bake at 400°F for about 40 minutes, stirring every 10 to 15 minutes.

Step 2: Make the Dressing

In a bowl or jar, combine tahini, sesame oil, rice vinegar, soy sauce, chili crisp, and sugar. Add water until the mixture is smooth and creamy.

Step 3: Assemble the Salad

In a large bowl, toss together the cabbage, cucumber, edamame, green onion, and cashews. Add a pinch of salt to season the mix.

Step 4: Add the Crispy Rice and Dressing

Toss everything together and enjoy!

Variations

  • Brown Rice: For more fiber, swap in long-grain brown rice and follow the same steps.
  • No Sesame: Use peanut or cashew butter in place of tahini if you have a sesame allergy. Peanut oil or avocado oil can stand in for sesame oil.
  • Fresh Herbs: If you’ve got cilantro or mint, toss some in for an extra burst of flavor.
  • Add Protein: Want more substance? Add grilled chicken, salmon, or baked tofu to the mix.

Recipe Tips

  • Chill the Rice: Make sure the rice is fully chilled for the crispiest texture. Spread it on a baking sheet to help it dry evenly.
  • Stir While Roasting: Stir the rice every 10-15 minutes to keep it from sticking together and ensure even crisping.
  • Cool the Rice: Let the crispy rice cool for about 10-15 minutes before adding it to the salad to avoid wilting the cabbage.

Storage Tips

  • Make Ahead: You can boil the rice up to 24 hours before making the salad, and the dressing can be prepped a day ahead too.
  • Store Leftovers: Store leftover salad in an airtight container in the fridge for up to 3 days. The rice will lose some of its crisp, but the flavors remain strong. For the best experience, let it come closer to room temperature before serving.

This salad is perfect for meal prepping or just enjoying as a light and refreshing meal any time!

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 of 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 

  1. Preheat oven to 400°F and 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 a prepared baking sheet and roast for 40 minutes, tossing every 10 to 15 minutes, until crispy. Remove from oven and let cool slightly.
  2. 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.
  3. 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 INFORMATON: Serving: 2cups | Calories: 420kcal | Carbohydrates: 39g | Protein: 11g | Fat: 24g | Saturated Fat: 3g | Sodium: 590mg | Fiber: 5g | Sugar: 9g

*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

You can also FOLLOW ME on PINTEREST, and INSTAGRAM for more delicious, healthy recipes!

Leave a Comment