This Asian-inspired crispy rice salad combines crispy jasmine rice, cabbage, cucumber, edamame, avocado, and peanuts in a delicious sesame-ginger dressing. Healthy food never tasted so darn delicious.
The combination of flavors and textures is out of this world good. You are going to love this salad.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Sesame oil: For dressings, I like to use toasted sesame oil, but it is not good for cooking. I understand if you only want to purchase one bottle. If that is the case, purchase regular sesame oil.
- Lime juice: Fresh is best.
- Soy sauce: It is best to use low-sodium soy sauce.
- Ginger: Use freshly grated ginger or ginger paste. Ginger paste is sold in tubes in the refrigerated produce section of most grocery stores. It will last a month when stored in the refrigerator. Use it in Mongolian chicken and sweet and sour pork.
- Chili crisp: You can substitute Sambal Oelek.
- Rice: Jasmine or basmati.
- Cabbage: I use green cabbage or Napa Cabbage
- English cucumber: Use English cucumbers for tender skins that don’t need peeling. If using regular cucumbers, peel them to remove the thick skin before slicing.
- Edamame: You can find shelled edamame in the frozen section of the grocery store.
- Peanuts: Salted or unsalted. I use lightly salted peanuts because we always have them in the house.
How To Make Crispy Rice Salad
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Drizzle the rice with sesame oil and soy sauce. Use your hands to massage the oil and soy sauce into the rice, separating the kernels. Spread it over a baking sheet and bake until crispy.
- Whisk the sesame ginger dressing ingredients together.
- Combine the crispy rice, cabbage, cucumber, edamame, avocado, peanuts, and cilantro.
- Drizzle with dressing and toss to coat.
Preparation Tips
- This recipe is best prepared with day-old chilled rice. If using fresh cooked rice, chill it first.
- You can prepare the dressing up to 24 hours in advance. Store it in an airtight container in the refrigerator.
- It is best to serve this salad shortly after preparing. The avocado will turn brown after 1-2 days.
Serving Suggestion
- Chicken: grilled marinated chicken breasts, chicken cutlets, or honey garlic chicken.
- Pork: baked pork tenderloin or air-fryer pork tenderloin
- Soup: egg drop soup, wonton soup, hot and sour soup
More Salad Recipes
Crispy Rice Salad
This Asian-inspired crispy rice salad combines crispy jasmine rice, cabbage, cucumber, edamame, avocado, and peanuts in a delicious sesame-ginger dressing.
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Servings: 6 servings
Calories: 265kcal
Ingredients
Crsipy Rice Salad
- 2 cups cooked jasmine rice see notes
- 1 tablespoon sesame oil
- 1½ teaspoons low-sodium soy sauce
- ½ medium head green cabbage, thinly sliced
- 1½ cup sliced English cucumber
- 1 cup shelled edamame
- 1 avocado, peeled, pitted, and diced
- ½ cup shelled peanuts
- ⅓ cup chopped fresh cilantro
Sesame Ginger Dressing
- 2 tablespoons toasted sesame oil
- 2 tablespoons lime juice
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 clove garlic, pressed
- 1 tablespoon grated ginger use a microplane
- 1 teaspoon chili crisp
Instructions
- Preheat oven to 400 degrees.
- Drizzle the cooked rice with sesame oil and soy sauce. Use your hands to gently massage the oil and soy sauce into the rice, separating the kernels. Spread it over a large baking sheet.
- Bake for 20-25 minutes or until crispy, flipping halfway through.
- While the rice is baking whisk the toasted sesame oil, lime juice, soy sauce, honey, garlic, grated ginger, and chili crisp in a medium bowl.
- Combine the crispy rice, cabbage, cucumber, edamame, avocado, peanuts, and cilantro. Drizzle with the dressing and toss to coat.
Notes
- This recipe is best prepared with day-old chilled rice. If using fresh cooked rice, chill it first.
- This salad is best served shortly after preparing.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
Calories: 265kcal | Carbohydrates: 33g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 267mg | Potassium: 510mg | Fiber: 6g | Sugar: 10g | Vitamin A: 215IU | Vitamin C: 34mg | Calcium: 69mg | Iron: 2mg
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