A vibrant and satisfying salad featuring delightfully crispy baked rice, a fresh mix of vegetables like edamame and purple cabbage, and a rich, creamy tahini-based dressing. It's a perfect combination of textures and flavors for a light yet filling meal.
This easy crispy rice, salad recipe comes together in about 60 minutes and serves 4. It's perfect for spring, summer cooking, weeknight dinners, meal prep, and anyone exploring a more plant-forward kitchen. If you love this style of cooking, you'll also want to try our charred scallion ranch bean salad next.
Prep
20 min
Cook
40 min
Servings
4
Difficulty
Easy
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Ingredients you'll need
Here's everything that goes into this crispy rice salad. Scroll down to the recipe card for exact measurements and a printable version.
- 2 cups cooked jasmine or sushi rice, preferably day-old
- 1 tbsp soy sauce or tamari
- 1 tbsp coconut aminos
- 2 cups shelled edamame, cooked
- 5 mini cucumbers, thinly sliced
- 1 bunch green onions, thinly sliced
- 1 large avocado, diced
- 2 cups shredded purple cabbage
- 1/2 cup fresh mint or cilantro, chopped
- 1/2 cup tahini
- 1/4 cup fresh lime juice (from 2 limes)
- 2 tbsp soy sauce or tamari
- 2 tsp toasted sesame oil
- 1 tbsp maple syrup
- 1 clove garlic, minced
- 1 piece (2-inch) fresh ginger, grated
- 3 tbsp water, or more to thin
How to make it
Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2
If your rice is not day-old, spread it on the baking sheet to dry out slightly while the oven preheats.
- 3
In a small bowl, whisk together 1 tbsp of soy sauce (or tamari) and 1 tbsp of coconut aminos. Drizzle over the rice on the baking sheet and toss gently to coat as evenly as possible. Spread the rice in a single, thin layer.
- 4
Bake for 35-40 minutes, tossing halfway through, until the rice is golden brown and crispy. Set aside to cool slightly.
- 5
While the rice bakes, prepare the salad ingredients. In a large salad bowl, combine the cooked shelled edamame, thinly sliced mini cucumbers, sliced green onions, shredded purple cabbage, and chopped fresh herbs.
- 6
Prepare the dressing. In a blender or food processor, combine the tahini, lime juice, 2 tbsp soy sauce (or tamari), toasted sesame oil, maple syrup, minced garlic, and grated ginger. Blend until completely smooth.
- 7
Add 2-3 tablespoons of water and blend again until the dressing reaches a pourable consistency. You can add more water, one tablespoon at a time, if it is too thick.
- 8
Just before serving, add the diced avocado and the cooled crispy rice to the salad bowl.
- 9
Drizzle the dressing over the salad and toss gently to combine everything. Serve immediately to enjoy the crispy texture of the rice.
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Crispy Rice Salad
A vibrant and satisfying salad featuring delightfully crispy baked rice, a fresh mix of vegetables like edamame and purple cabbage, and a rich, creamy tahini-based dressing. It's a perfect combination of textures and flavors for a light yet filling meal.
Ingredients
- 2 cups cooked jasmine or sushi rice, preferably day-old
- 1 tbsp soy sauce or tamari
- 1 tbsp coconut aminos
- 2 cups shelled edamame, cooked
- 5 mini cucumbers, thinly sliced
- 1 bunch green onions, thinly sliced
- 1 large avocado, diced
- 2 cups shredded purple cabbage
- 1/2 cup fresh mint or cilantro, chopped
- 1/2 cup tahini
- 1/4 cup fresh lime juice (from 2 limes)
- 2 tbsp soy sauce or tamari
- 2 tsp toasted sesame oil
- 1 tbsp maple syrup
- 1 clove garlic, minced
- 1 piece (2-inch) fresh ginger, grated
- 3 tbsp water, or more to thin
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2
If your rice is not day-old, spread it on the baking sheet to dry out slightly while the oven preheats.
- 3
In a small bowl, whisk together 1 tbsp of soy sauce (or tamari) and 1 tbsp of coconut aminos. Drizzle over the rice on the baking sheet and toss gently to coat as evenly as possible. Spread the rice in a single, thin layer.
- 4
Bake for 35-40 minutes, tossing halfway through, until the rice is golden brown and crispy. Set aside to cool slightly.
- 5
While the rice bakes, prepare the salad ingredients. In a large salad bowl, combine the cooked shelled edamame, thinly sliced mini cucumbers, sliced green onions, shredded purple cabbage, and chopped fresh herbs.
- 6
Prepare the dressing. In a blender or food processor, combine the tahini, lime juice, 2 tbsp soy sauce (or tamari), toasted sesame oil, maple syrup, minced garlic, and grated ginger. Blend until completely smooth.
- 7
Add 2-3 tablespoons of water and blend again until the dressing reaches a pourable consistency. You can add more water, one tablespoon at a time, if it is too thick.
- 8
Just before serving, add the diced avocado and the cooled crispy rice to the salad bowl.
- 9
Drizzle the dressing over the salad and toss gently to combine everything. Serve immediately to enjoy the crispy texture of the rice.
Recipe Notes
Nutrition Information
Per serving (estimated)
- Calories
- 540 kcal
- Fat
- 27.5 g
- Carbs
- 45 g
- Protein
- 15.5 g
- Fiber
- 11 g
- Sugar
- 5 g
- Sodium
- 700 mg
Frequently asked questions
Can I make this gluten-free?+
Yes, easily! Just make sure to use tamari instead of soy sauce, as tamari is typically gluten-free. Also, double-check that your coconut aminos are certified gluten-free.
How can I prepare this in advance?+
You can bake the crispy rice and make the dressing ahead of time. Store the rice in an airtight container at room temperature for up to 2 days, and the dressing in the fridge. Chop the vegetables (except the avocado) and store them in the fridge. When ready to serve, dice the avocado and assemble the salad.
Can I make this Crispy Rice Salad ahead of time?+
Yes. You can prep most components a day or two in advance and store them in airtight containers in the fridge. For best texture, assemble or warm just before serving — most elements keep well for 3–4 days refrigerated.
How should I store leftovers?+
Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water or plant milk if it has dried out a little.
Can I freeze Crispy Rice Salad?+
Most components freeze well for up to 2 months in a sealed freezer-safe container. Thaw overnight in the fridge and reheat slowly. Avoid freezing fresh herbs, leafy greens, and creamy dairy-free sauces — add those fresh after thawing.
Is this recipe gluten-free?+
It can be made gluten-free with simple swaps: use certified gluten-free oats, tamari instead of soy sauce, and a 1:1 gluten-free flour blend or gluten-free pasta where applicable. Always check labels on packaged ingredients to be safe.
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