Crispy Rice Salad Recipe
Dive into this Crispy Rice Salad Recipe. Packed with cucumber, mangoes, edamame, cashews, and crispy rice, you will enjoy this salad time and time again.
Servings: 4 servings
Calories: 683kcal
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!
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 683kcal | Carbohydrates: 99g | Protein: 16g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Sodium: 522mg | Potassium: 683mg | Fiber: 6g | Sugar: 13g | Vitamin A: 779IU | Vitamin C: 37mg | Calcium: 112mg | Iron: 4mg
