Cooked - Crispy Rice Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Rice Salad

4.0

2 heaping cups cooked and cooled long-grain white rice (ideally refrigerated overnight or at least 2 hours)

4 Tbsp. toasted sesame oil, divided

1 Tbsp. + 2 tsp. lower-sodium tamari or soy sauce, divided

1 Tbsp. + 2 tsp. chilli crisp/crunch, divided

2 heaping cups shredded cabbage or coleslaw mix

1 English cucumber (or 3 Persian cucumbers), diced

1 cup shelled edamame

1 ripe mango, julienned

½ cup finely chopped green onion

⅓ cup roasted, salted cashews, roughly chopped

2 Tbsp. tahini

2 Tbsp. rice vinegar

1 tsp. sugar

1 Tbsp. water

Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
Mix rice with 2 Tbsp. toasted sesame oil, 1 Tbsp. tamari (or soy sauce), and 1 Tbsp. chilli crisp (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.
Remove from oven and let cool slightly.
Prepare dressing by combining 2 Tbsp. tahini, 2 Tbsp. rice vinegar, remaining 2 Tbsp. toasted sesame oil, 2 tsp. tamari (or soy sauce), 2 tsp. chilli crisp, and 1 tsp. sugar; whisk well to combine.
Add 1 Tbsp. water to thin out the 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.

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 7 weeks ago

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