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Lunches and Salads

Crispy Rice Salad

@dishingouthealth

Ingredients

  • 2 heaping cups cooked and cooled long-grain white rice (ideally refrigerated overnight or at least 2 hours)
  • 4 Tbsp toasted sesame oil, divided
  • 1 Tbsp + 2 tsp lower-sodium tamari or soy sauce, divided
  • 1 Tbsp + 2 tsp chili crisp/crunch, divided
  • 2 heaping cups shredded cabbage
  • 1 English cucumber (or 2 Persian cucumbers), diced
  • 1 cup shelled edamame
  • 2 ripe mangos, chopped
  • 1/2 cup green onion, finely sliced
  • 1/3 cup roasted, salted cashews, roughly chopped
  • 2 Tbsp tahini
  • 2 Tbsp rice vinegar
  • 1 tsp sugar (optional)

Directions

  1. Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper.
  2. Mix rice with 2 Tbsp toasted sesame oil, 1 Tbsp tamari/soy sauce, and 1 Tbsp chili crisp. (Best method is used gloved hands to thoroughly massage the seasonings into the grains). Spread rice in a thin layer on prepared baking sheet and roast for 40 minutes, tossing every 10-15 minutes. Remove from oven and let cool slightly.
  3. In a large jar with a lid, prepare dressing by combining tahini, rice vinegar, remaining 2 Tbsp sesame oil, 2 tsp tamari/soy sauce, 2 tsp chili crisp, and 1 tsp sugar (if using). Shake vigorously to combine, about 30 seconds. Add 1 Tbsp water to thin out, if desired.
  4. Combine cabbage, cucumber, edamame, mango, green onion, and cashews in a large bowl. Season salad components with a pinch of salt. Add cooled crispy rice and dressing. Toss well to combine.

Recipe credited to @dishingouthealth. Shared for documentation; please support the original creator. See our legal notice.