Crispy Rice Salad

5 from 1 vote

Crispy Rice Salad

This Crispy Rice Salad is loaded with crunchy golden rice, fresh veggies, and a creamy tahini dressing with just the right kick. It’s bright, satisfying, and definitely not your average salad. Perfect for lunch, dinner, or whenever you’re craving something crunchy and fresh.

Prep Time15

Cook Time15

Total Time30

Course: Lunch, Salad

Cuisine: American

Keyword: crispy rice salad, vegetarian salad

Servings:

Calories: 267kcal

Author: Joanna Cismaru

Ingredients

For the Crispy Rice:

2 cups day‑old cooked rice
1 tablespoon sesame oil low sodium
1 tablespoon soy sauce

For the Tahini Dressing:

2 tablespoons tahini
1 tablespoon sesame oil
1 tablespoon soy sauce low sodium
1 teaspoon chili oil adjust to your spice preference
2 tablespoons lemon juice
1-2 tablespoons water to thin the dressing to your liking

For the Salad Mix:

1 small red bell pepper thinly sliced
1 cup red cabbage shredded, or your favorite crunchy greens
2 scallions thinly sliced
½ cup shelled edamame lightly steamed or blanched
½ medium cucumber diced
sesame seeds for garnish
fresh cilantro for garnish

US Customary - Metric

Instructions

Heat 1 tablespoon of sesame oil in a non‑stick skillet over medium‑high heat. Add the day‑old rice along with 1 tablespoon of soy sauce. Press the rice into an even layer and let it cook undisturbed for about 5–7 minutes until the bottom turns golden and crispy. Then, using a spatula, break the rice into bite‑sized crispy pieces. Set aside.
In a small bowl, combine the tahini, sesame oil, soy sauce, chili oil, and lemon juice. Whisk in 1–2 tablespoons of water until the dressing is smooth and pourable. Taste and adjust the seasoning if needed.
In a large bowl, combine the sliced red bell pepper, shredded cabbage, scallions, steamed edamame, and diced cucumber. Gently fold in the crispy rice pieces so they remain chunky and retain their texture.
Drizzle the tahini dressing over the salad and toss lightly to coat the ingredients evenly. Sprinkle sesame seeds over the top and add a few torn cilantro leaves for an extra burst of freshness.

Video

Notes

Day-old rice crisps up way better than fresh. Fresh rice = mush.
Stir tahini well before using, it likes to separate in the jar.
Adjust chili oil to your spice level. Start slow if you’re spice shy.
Feel free to swap in whatever crunchy veggies you’ve got lurking in the fridge.
Toss the crispy rice in gently at the end so you keep those chunky bits.
This salad’s best eaten fresh while the rice is still crisp.

Nutrition