Crispy Rice Salad
I’ve seen this trendy crispy rice salad all over social media, so I had to try it… and it lives up to the hype! Crunchy, fresh, and packed with flavor.
Crunchy, Flavor-Packed Perfection
Crunchy & Satisfying! Crispy rice is the latest viral trend, and it’s a good one! It adds the perfect texture and makes every bite delicious!
Make It Your Own: The best part of this salad is how customizable it is! Add grilled chicken, steak, purple cabbage, mushrooms, chickpeas, or feta!
Fresh and Flavorful! With crispy rice, crunchy veggies, juicy mango, and creamy dressing, every bite of this salad is full of flavor and freshness!
Ingredients You’ll Need
Rice Options: All types of rice will work in this recipe, except for wild rice. You can even use leftover rice to make this tasty salad!
Spice It Up! Swap vegetable oil for chili crisp oil to add heat and flavor while helping the rice crisp up perfectly.
Tahini Tip! Tahini can seize up if there is too much water. If it does, add ½-1 teaspoon of sesame oil and whisk until smooth.
Dressing Options: Try using spicy cashew dressing, a vinaigrette, Thai peanut dressing, an Asian dressing, the sky is the limit!
How to Make a Crispy Rice Salad
The secret to this dish is getting that perfectly golden, crunchy rice while keeping everything else fresh and vibrant. Toss it all together with tahini dressing, and you’ve got a winning salad!
Prep the Rice: Preheat the oven to 400ºF. Add the rice to a large bowl and toss it with the vegetable oil, sesame oil, and soy sauce.
Cook the Rice: Spread the rice out on a baking sheet, then bake for 25-30 minutes. Stir halfway through, until the rice is golden and crispy. Let it cool completely, then break it apart as much as desired.
Make the Dressing: Whisk the tahini, chili crisp oil, minced garlic, soy sauce, brown sugar, and sesame oil together in a small bowl.
Assemble the Salad: Add the cooled, crispy rice, shredded cabbage, red bell pepper, Persian (mini) cucumbers, avocado, edamame, mango, cilantro, peanuts, green onions, and mint to a large serving bowl. Drizzle with the dressing and toss to combine. Serve immediately
Other Crispy Rice Cooking Options
Air Fryer: Toss the rice with 1 tablespoon vegetable oil instead of 2, the sesame oil, and soy sauce, and cook the rice in an even layer in a preheated air fryer at 375ºF for 10-15 minutes, shaking the basket halfway through.
Nonstick Skillet: Toss the rice with vegetable oil, sesame oil, and soy sauce, then add to a skillet. Cook over medium-high heat for 6-8 minutes until browned and crispy. Flip and cook a few more minutes for a golden brown second side, if desired.
How to Store Leftover Crispy Rice Salad
Make Ahead: The crispy rice can be prepared up to 5 days in advance, then stored in an airtight container in the fridge until you’re ready to make your salad.
Storing Leftovers: Once tossed together, the salad is best served immediately. Over time it will get soggy, but you can store leftovers for a day or so.
Make It A Meal
Crispy Rice Salad
Ingredients
Salad
3 cups cooked white rice2 tablespoons vegetable oil1 teaspoon sesame oil1 tablespoon soy sauce2 cups shredded cabbage1 cup diced red bell pepper about 1 medium pepper1 cup sliced Persian cucumbers about 4 cucumbers1 cup diced avocado½ cup shelled edamame½ cup diced mango¼ cup roughly chopped fresh cilantro¼ cup chopped peanuts¼ cup sliced green onions2 tablespoons roughly chopped fresh mint
Tahini Dressing
½ cup tahini1 tablespoon chili crisp oil½ teaspoon minced garlic1 teaspoon brown sugar½ teaspoon soy sauce½ teaspoon sesame oil