Ingredients
For the Crispy Rice
- 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 (such as Momofuku, or sriracha)
For the Salad
- 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 stems)
- 1/3 cup cashews (chopped)
- 2 Tablespoons fresh cilantro (chopped)
- 1 Tablespoon fresh mint (chopped)
For the Dressing
- 1/4 cup tahini
- 1 Tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon chili crunch (such as 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)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare and Bake Rice: In a medium mixing bowl, combine the cooked white rice with soy sauce, sesame oil, and chili crunch. Stir well to coat the rice evenly. Spread the rice in an even layer on the prepared baking sheet. Bake for 30-35 minutes, stirring every 10 minutes to achieve an even crispiness. Keep a close watch in the last 10 minutes to prevent burning.
- Make the Dressing: While the rice bakes, whisk together tahini, sesame oil, grated ginger, chili crunch, maple syrup, lime juice, rice vinegar, and soy sauce in a bowl or jar. Adjust the seasoning to taste, balancing heat and sweetness as desired.
- Assemble Salad: In a large bowl, combine shredded red cabbage, sliced cucumbers, steamed shelled edamame, thinly sliced green onions, chopped cashews, chopped cilantro, and fresh mint. Top with the crispy baked rice.
- Toss and Serve: Pour the dressing over the salad and crispy rice mixture. Toss thoroughly to coat all ingredients with the dressing. Serve immediately to enjoy the contrast between fresh vegetables and crispy rice.
Notes
- For best texture, use rice that has been cooked and cooled or leftover rice. Freshly cooked hot rice may become soggy when baked.
- Adjust the amount of chili crunch or sriracha in the dressing and rice to control the heat level according to your preference.
- Cashews add nice crunch and flavor but can be substituted for other nuts or seeds if desired.
- This salad is best served immediately to maintain the crispy texture of the baked rice.
- Leftover salad can be stored separately, and rice can be reheated, but texture may soften.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian-inspired
- Diet: Vegetarian
