Name: Crispy Rice Salad with Maple-Tahini Ginger Dressing Recipe
Prep time: 10 min
Cook time: PT-490447H33M57S
Total time: PT-490447H33M57S
Cuisine: Fusion
Ingredients: 2 cups cooked white rice (leftover or cooked and cooled); 1 Tablespoon soy sauce or coconut aminos; 1 Tablespoon sesame oil; 1-2 teaspoons chili crunch (e.g., Momofuku) or sriracha; 2-3 cups shredded red cabbage; 3 mini cucumbers, sliced; 1 cup edamame (10 oz frozen), steamed and shelled; 1/4 cup chopped green onions (thinly sliced, about 4-5 stalks); 1/3 cup cashews, chopped; 2 Tablespoons fresh cilantro, chopped; 1 Tablespoon fresh mint, chopped; 1/4 cup tahini; 1 Tablespoon sesame oil; 1 teaspoon grated ginger; 1 teaspoon chili crunch (e.g., Momofuku) or sriracha; 2 Tablespoons maple syrup; 2 Tablespoons lime juice (about 1 lime); 1 Tablespoon rice vinegar; 1 Tablespoon soy sauce or coconut aminos

Jump to Recipe· 3.9 from 5 reviews

I am so excited to share this Crispy Rice Salad with Maple-Tahini Ginger Dressing Recipe with you because it has quickly become one of my all-time favorite meals. The combination of crunchy baked rice, fresh herbs, crisp vegetables, and a luscious, bold dressing just hits every note I crave in a salad. It’s the kind of dish that feels both nourishing and indulgent, perfect whether I want a light lunch or a standout side for dinner. Every bite has this lovely textural contrast that keeps me coming back for more, and honestly, it’s just so simple to whip up that it’s become my go-to when I want something impressive but quick.

Why You’ll Love This Crispy Rice Salad with Maple-Tahini Ginger Dressing Recipe

What really makes this recipe special for me is the incredible balance of flavors and textures. The crispy baked rice adds this irresistible crunch that I don’t usually expect in a salad, and it pairs so well with the bold, tangy maple-tahini ginger dressing. That dressing is a total game-changer; it has a sweet, nutty depth from the tahini and maple, a bright zing from lime, and just enough chili kick to keep things lively. I genuinely love how the fresh herbs and crunchy veggies bring bursts of brightness and freshness that perfectly complement the rich dressing and crispy rice.

Aside from the taste, I appreciate how straightforward this recipe is to prepare. The ingredients are simple and easy to find, and the crispy rice bakes itself in the oven while I put together the dressing and prep the veggies. It’s a dish that feels special enough for guests but effortless enough for busy weeknights. Plus, it’s naturally gluten-free and packed with nutrients, which means it checks so many boxes for a feel-good meal. Whenever I make this Crispy Rice Salad with Maple-Tahini Ginger Dressing Recipe, it never fails to impress everyone at the table.

Ingredients You’ll Need

This image shows a single layer of roasted coconut flakes spread unevenly across a sheet of white parchment paper that lines a large, worn metal baking tray. The flakes are golden brown with some darker brown and caramelized edges, giving a crunchy appearance. The baking tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential to creating the perfect harmony of taste, texture, and color in this salad. Each adds its own unique touch — from the crispness of cabbage to the creaminess of tahini, every item matters.

Cooked white rice: Using leftover rice or rice cooked and cooled helps achieve the best crispy texture when baked.
Soy sauce or coconut aminos: Adds a savory umami depth to the crispy rice and the dressing.
Sesame oil: Imparts a nutty aroma and flavor that’s iconic in Asian-inspired dishes.
Chili crunch or sriracha: Provides just the right amount of heat and texture.
Red cabbage: Adds vibrant color and a satisfying crunch.
Mini cucumbers: Bring refreshing coolness and crisp bite.
Edamame: Adds protein and a creamy texture when steamed and shelled.
Green onions: Infuse the salad with a mild onion brightness.
Cashews: Offer extra crunch and buttery flavor.
Fresh cilantro and mint: These herbs brighten the salad with their fresh, lively notes.
Tahini: The star in the dressing that lends creaminess and nuttiness.
Maple syrup: Balances the dressing perfectly with natural sweetness.
Lime juice: Adds tangy brightness that lifts all the flavors.
Rice vinegar: Contributes a gentle acidity to round out the dressing.

Directions

Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper. This prep ensures your crispy rice cooks evenly without sticking.

Step 2: In a medium mixing bowl, combine the cooked white rice with soy sauce, sesame oil, and chili crunch. Stir gently but thoroughly so every grain gets a flavorful coating. The soy sauce and sesame oil help the rice crisp beautifully while baking.

Step 3: Spread the rice out in an even layer on your prepared baking sheet. Pop it into the oven and bake for 30-35 minutes, stirring every 10 minutes. Keep a close eye during the last 10 minutes because the rice can quickly go from crispy to burnt.

Step 4: While the rice crisps up, prepare the dressing. Combine tahini, sesame oil, grated ginger, chili crunch, maple syrup, lime juice, rice vinegar, and soy sauce in a bowl or jar. Whisk together until smooth and creamy. Taste and adjust the heat or sweetness if needed to suit your preference.

Step 5: In a large bowl, toss together the shredded red cabbage, sliced cucumbers, steamed and shelled edamame, chopped green onions, cashews, cilantro, and mint. These fresh ingredients provide a wonderful contrast to the crispy rice.

Step 6: Once your rice has reached a golden, crunchy perfection, add it on top of the veggie mixture. Pour the maple-tahini ginger dressing over everything and toss gently to coat all ingredients evenly. Serve immediately to enjoy the textural contrast at its best.

Servings and Timing

This recipe generously serves 5, perfect for a hearty lunch or a vibrant side at dinner. The prep time is about 10 minutes, while the rice needs roughly 20 minutes to crisp up in the oven, totaling around 30 minutes from start to finish. There’s no additional resting or cooling time required, so you can enjoy this Crispy Rice Salad with Maple-Tahini Ginger Dressing Recipe pretty much right away once it’s tossed together.

How to Serve This Crispy Rice Salad with Maple-Tahini Ginger Dressing Recipe

This close-up image shows a vibrant salad with several layers and colors. The bottom layer is fresh, thinly sliced purple cabbage with a rough texture, mixed with bright green edamame beans scattered throughout. On top of this layer, there are thin round slices of light green cucumber visible in different places. Small, crispy golden-brown fried shallots are spread evenly over the top, adding a crunchy texture. There are also pieces of chopped, pale beige cashew nuts sprinkled across the salad. A sprig of fresh green mint leaves adds a fresh touch to one side. The whole salad rests on a white plate, with a white marbled surface visible in the background. The photo taken with an iphone --ar 4:5 --v 7

I love serving this salad fresh and at room temperature so the crispy rice layers stay crunchy and the herbs remain vibrant. It pairs beautifully with light grilled proteins like chicken or tofu, but it’s so satisfying on its own that it easily doubles as a main dish for lunch. For something extra special, I sometimes sprinkle toasted sesame seeds or a drizzle of extra chili oil on top for more flavor and finesse.

Presentation-wise, I like to pile the salad high in a shallow bowl or platter to showcase the vibrant colors of the cabbage, cucumbers, and fresh herbs. Garnishing with whole cilantro sprigs or mint leaves adds a lovely fresh touch that’s inviting. For drinks, I find a crisp white wine like Sauvignon Blanc or an iced green tea really complements the bright, nutty flavors of the dressing without overpowering them.

This salad really shines at casual gatherings, weekend meals, or potlucks where people appreciate a dish that is both healthful and exciting. Whether you’re serving it warm or at room temperature, it’s always a crowd-pleaser that gets people asking for the recipe—and honestly, I’m so happy to share it with you!

Variations

If you want to mix things up, I find swapping the white rice for brown or wild rice adds a nice earthiness and extra fiber. For a gluten-free option, just be sure to use tamari or coconut aminos in place of soy sauce. You can easily make this vegan if you stick to the original recipe, but adding some crispy baked tofu cubes makes it more filling and protein-packed.

In terms of flavor, I love experimenting by adding chopped peanuts or almonds in place of cashews for a different crunch and richness. You could also try mixing in grated carrot or bell pepper for an additional burst of color and sweetness. If you want to try a different dressing twist, swapping maple syrup with honey or agave changes the sweetness subtly but deliciously.

For cooking methods, you might enjoy pan-frying the rice instead of baking it for a different kind of crisp. Just heat a non-stick skillet with a drizzle of sesame oil and stir-fry the rice until golden and crunchy. It’s quicker and gives a slightly smoky flavor that’s wonderful in this salad.

Storage and Reheating

Storing Leftovers

I recommend storing any leftovers in an airtight container in the refrigerator. To keep the rice from becoming soggy, it’s best to store the crispy rice separately from the veggies and dressing if possible. The salad will keep well for up to 2 days, but I find it’s most enjoyable fresh.

Freezing

This salad doesn’t freeze well as the fresh vegetables and dressing will lose their texture and freshness upon thawing. If you want to save time, you can freeze leftover cooked rice separately, then crisp it up fresh when you’re ready to make the salad again.

Reheating

To reheat the crispy rice, I gently warm it in a dry skillet over medium heat to bring back the crunch without adding oil. Avoid microwaving as it will soften the texture. For the salad, I recommend tossing it fresh with the dressing after reheating the rice for the best balance of crispness and freshness.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice works great in this recipe and adds extra fiber and a nuttier flavor. Just make sure it’s cooked and cooled well before baking for best results.

Is this recipe suitable for vegans?

Yes, the Crispy Rice Salad with Maple-Tahini Ginger Dressing Recipe is naturally vegan. Just use a vegan-friendly soy sauce or coconut aminos, and you’re all set.

How spicy is the dressing?

The dressing has a gentle heat from the chili crunch or sriracha. You can easily adjust the amount based on your spice tolerance, even omitting it for a mild version.

Can I prepare this salad in advance?

You can prep all the components ahead of time but I’d recommend combining the salad and dressing just before serving to maintain the crisp textures.

What other proteins go well with this salad?

Grilled chicken, baked tofu, shrimp, or even a fried egg make fantastic protein additions that complement the salad’s flavors and textures perfectly.

Conclusion

If you’re looking for a fresh, flavorful salad that’s a little different and totally satisfying, I hope you’ll give this Crispy Rice Salad with Maple-Tahini Ginger Dressing Recipe a try soon. It’s one of those dishes that feels fancy but comes together so easily, and the combination of crunchy rice with bold, bright dressing and fresh veggies is just irresistible to me. I know you’ll love it as much as I do!