Dive into this Crispy Rice Salad Recipe. Packed with cucumber, mangoes, edamame, cashews, and crispy rice, you will love this flavor and texture packed salad.
This Crispy Rice Salad is about to be your new favorite meal. Fresh cucumber, sweet mango, crunchy cashews all over a bed of coleslaw. Plus it is topped with an Asian inspired dressing that blends all of the flavors together.
For more one of a kind salads you have to check out my Pear Salad, Chickpea Salad, and Grape Salad.
Table of Contents
Recipe Ingredients
Fresh Mango – To add some sweetness to this salad.
Coleslaw – The perfect base for this crispy salad giving it extra crunch.
Edamame – An underrated vegetable packing the salad with vitamins and nutrients.
For a full list of ingredients and amounts see the recipe card below.
Variations
Nuts – If you don’t like cashews or have them on hand you can swap them out for peanuts or even almonds.
Protein – If you want to add some protein to this salad I would recommend some grilled chicken, salmon, or even tofu on top.
How to Make Crispy Rice Salad
Step 1: Preheat your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
Step 2: In a large bowl add the cooked rice, sesame oil, chili crisp, and soy sauce and massage everything together so it’s well coated.
Step 3: Next spread the rice onto your prepared baking sheet into a compact ¼ inch thick block.
Step 4: Bake in the oven for 30 minutes, flipping the rice halfway through baking. Note: rice should look golden brown and crispy at this point.
Step 5: Next, add the dressing ingredients to a glass jar or measuring cup and whisk together until smooth. Set aside.
Step 6: Then add the rest of the salad ingredients to a bowl except for the rice and dressing and toss together.
Step 7: Pour your desired amount of dressing on top and toss together then sprinkle on the crispy rice, serve and enjoy!
FAQs
Any type of long grain rice would work for this recipe. I would recommend jasmine rice or basmati rice.
If you want to add more flavors to this salad I would recommend adding in some avocados, garlic, ginger, fresh mint, a pinch of black pepper or even a squeeze of lime juice.
Storage Information
You can store leftovers of your crispy rice salad with dressing on it in your fridge for 1 day, and without dressing on it in your fridge for up to 3 days. Because of the textures in this salad I do not recommend freezing it.
More Rice Recipes You Will Love
Crispy Rice Salad Recipe
Ingredients
For the Salad
- 2 cups long grain rice - cooked and cooled
- 2 Tbsp sesame seed oil
- 1 Tbsp chili crisp
- 1 Tbsp soy sauce
- 2 cups coleslaw mix
- 1 cucumber - diced
- 1 cup edamame - shelled
- 1 mango - diced
- 1/3 cup green onion - diced
- 1/3 cup roasted cashews
For the Dressing
- 2 Tbsp Tahini
- 2 Tbsp sesame oil
- 2 Tbsp rice vinegar
- 2 tsp soy sauce
- 2 tsp chili crisp
- 1 tsp granulated sugar
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
- In a large bowl add the cooked rice, sesame oil, chili crisp, and soy sauce and massage everything together so it’s well coated. Note: I like to use rubber gloves when doing this step.
- Next spread the rice onto your prepared baking sheet into a compact ¼ inch thick block.
- Bake in the oven for 30 minutes, flipping the rice halfway through baking. Note: rice should look golden brown and crispy at this point.
- Next, add the dressing ingredients to a glass jar or measuring cup and whisk together until smooth. Set aside.
- Then add the rest of the salad ingredients to a bowl except for the rice and dressing and toss together.
- Pour your desired amount of dressing on top and toss together then sprinkle on the crispy rice, serve and enjoy!
This is my new favorite salad! I love all the flavors and the textures!
What a great and unique salad. Hubby and I loved the flavors!