Crispy Rice Salad
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 (about 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.
- Meanwhile, whisk together dressing ingredients until smooth. Adjust to taste.
- Combine cabbage, cucumbers, edamame, green onions, cashews, cilantro, and mint in a large bowl. Add crispy rice and dressing, toss to coat.
Notes
Store leftovers in an airtight container and enjoy within 2 days for best freshness.