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Crispy Rice Salad with Maple Tahini Ginger Dressing Recipe

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4.2 from 68 reviews

A vibrant and crunchy Crispy Rice Salad featuring oven-baked crispy rice, fresh vegetables, tossed with a flavorful maple tahini ginger dressing. This salad combines the nutty crispiness of baked rice with crunchy cabbage, refreshing cucumber, protein-packed edamame, and fresh herbs for a delicious and wholesome meal or side dish.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For the Crispy 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 (such as Momofuku) or sriracha

For the Salad

  • 2-3 cups shredded red cabbage
  • 3 mini cucumbers, 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 (such as Momofuku) 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

  1. Preheat Oven and Prepare Rice: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a medium mixing bowl, combine the cooked white rice with soy sauce, sesame oil, and chili crunch. Stir well to coat the rice evenly. Spread the rice out on the prepared baking sheet in an even layer.
  2. Bake the Rice: Bake the rice in the preheated oven for 30-35 minutes, stirring every 10 minutes to ensure even crisping. Start checking frequently during the last 10 minutes to avoid burning, and remove when the rice is crispy and golden.
  3. Make the Dressing: While the rice bakes, whisk together the tahini, sesame oil, grated ginger, chili crunch, maple syrup, lime juice, mirin (or rice vinegar), and soy sauce in a bowl or jar until smooth and combined. Adjust heat or sweetness to taste.
  4. Assemble the Salad: In a large bowl, combine the shredded red cabbage, sliced cucumbers, steamed edamame, chopped green onions, cashews, cilantro, and mint. Top with the crispy baked rice.
  5. Toss and Serve: Pour the maple tahini ginger dressing over the salad and gently toss to coat everything evenly. Serve immediately to enjoy the crisp texture of the rice.

Notes

  • More Toppings: Add sliced avocado, crushed peanuts, or other nuts for added texture and flavor.
  • Rice Variations: Use leftover jasmine rice, basmati rice, long-grain white rice, or even brown rice for different flavors and textures.
  • Protein Add-ins: Enhance the salad with shredded rotisserie chicken, blackened salmon, spicy tuna, shrimp, or tofu for a more substantial meal.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: Asian Fusion
  • Diet: Vegetarian

Find it online: https://flavorhug.com/crispy-rice-salad-with-maple-tahini-ginger-dressing-recipe/