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thai crispy rice salad in a serving bowl with tahini ginger dressing on top.

Crispy Rice Salad

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This crispy rice salad recipe is packed with fresh herbs, crunchy vegetables, and tossed in a bold maple-tahini ginger dressing. Baked crunchy rice adds texture and flavor to every bite, making it the perfect gluten-free, feel-good dish for lunch or dinner.
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 5
Author: Molly Thompson

INGREDIENTS

Crispy Rice Salad

  • 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 (I use Momofuku), or sriracha
  • 2-3 cups shredded red cabbage
  • 3 mini cucumber sliced
  • 1 cup edamame (10oz frozen) steamed and shelled
  • 1/4 cup chopped green onions thinly sliced (about 4-5)
  • 1/3 cup cashews chopped
  • 2 Tablespoons fresh cilantro chopped
  • 1 Tablespoon fresh mint chopped

Maple Tahini Ginger Dressing

  • 1/4 cup tahini
  • 1 Tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 1 teaspoon chili crunch (I use Momofuku), or sriracha
  • 2 Tablespoons maple syrup
  • 2 Tablespoons lime juice 1 lime
  • 1 Tablespoon mirin or rice vinegar
  • 1 Tablespoon soy sauce or coconut aminos
Standard - Metric

INSTRUCTIONS

  • Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  • Add the rice to a medium mixing bowl with soy sauce, sesame oil, and chili crunch. Stir to combine, making sure the rice is coated well. Spread it out in an even layer on the prepared baking sheet. Bake in the preheated oven for 30-35 minutes, stirring every 10 minutes. Start checking it frequently the last 10 minutes of baking because it can burn quickly
    2 cups cooked white rice, 1 Tablespoon soy sauce, 1 Tablespoon sesame oil, 1-2 teaspoons chili crunch
  • While the rice is cooking, make the dressing. Combine everything in a bowl or jar and whisk together until combined. Taste and adjust heat or sweetness as needed.
    1/4 cup tahini, 1 Tablespoon sesame oil, 1 teaspoon chili crunch, 2 Tablespoons maple syrup, 2 Tablespoons lime juice, 1 Tablespoon mirin, 1 Tablespoon soy sauce
  • Add the shredded cabbage, cucumbers, edamame, green onions, cashews, cilantro, and mint, to a large bowl. Top the salad with crispy rice pour the dressing on top. Toss to coat and serve right away.
    2-3 cups shredded red cabbage, 3 mini cucumber, 1 cup edamame, 1/4 cup chopped green onions, 1/3 cup cashews, 2 Tablespoons fresh cilantro, 1 Tablespoon fresh mint

Notes

More Toppings. Add sliced avocados, crushed peanuts,
Rice. I used cooked leftover jasmine rice. You could also use basmati rice, long grain white rice, or brown rice.
Protein. Add shredded rotisserie chicken, blackened salmon, spicy tuna, shrimp, or tofu.

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 39g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 489mg | Fiber: 4g | Sugar: 9g | Vitamin A: 549IU | Vitamin C: 26mg | Calcium: 89mg | Iron: 3mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!