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.

Course Salad, side

Cuisine Asian, Asian American

Keyword crispy rice salad recipe, how to make crispy rice for a salad, how to make crispy rice for salad, how to make crispy rice salad

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 265kcal

Author Beth Pierce

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