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Crispy Rice Salad with Maple-Tahini Ginger Dressing Recipe

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3.9 from 5 reviews

This crispy rice salad recipe features a delightful combination of baked crunchy rice, fresh herbs, and crisp vegetables, all tossed in a bold maple-tahini ginger dressing. It’s a gluten-free, fresh, and flavorful dish perfect for a nutritious lunch or dinner.

  • Total Time: 40-45 minutes
  • Yield: 5 servings

Ingredients

Crispy Rice Salad

  • 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

Maple Tahini Ginger Dressing

  • 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

Instructions

  1. Prepare Crispy Rice: Preheat the oven to 400°F (204°C) and line a large baking sheet with parchment paper. In a medium mixing bowl, combine the cooked white rice with soy sauce, sesame oil, and chili crunch or sriracha. Stir well to coat the rice evenly. Spread the rice mixture in an even layer on the prepared baking sheet.
  2. Bake Rice: Bake the rice in the preheated oven for 30-35 minutes. Stir the rice every 10 minutes to promote even crisping. Begin checking the rice frequently during the last 10 minutes to avoid burning, until it achieves a crunchy texture.
  3. Make Dressing: While the rice bakes, whisk together the tahini, sesame oil, grated ginger, chili crunch or sriracha, maple syrup, lime juice, rice vinegar, and soy sauce in a bowl or jar until smooth and well combined. Adjust heat or sweetness to taste if desired.
  4. Assemble Salad: In a large bowl, combine shredded red cabbage, sliced cucumbers, steamed edamame, chopped green onions, chopped cashews, fresh cilantro, and fresh mint. Add the crispy baked rice on top.
  5. Toss and Serve: Pour the maple-tahini ginger dressing over the salad and crispy rice. Toss everything gently but thoroughly to coat the ingredients evenly with the dressing. Serve immediately to enjoy the crispy texture.

Notes

  • Use leftover rice or be sure to cool freshly cooked rice completely before baking to achieve the best crispy texture.
  • Adjust chili crunch or sriracha quantity to suit your preferred spice level.
  • For a nut-free version, omit cashews or substitute with roasted chickpeas.
  • The salad is best served immediately to maintain the crispy rice texture; leftovers may lose crunch.
  • Edamame can be substituted with chickpeas or green peas if preferred.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: Fusion, Asian-inspired
  • Diet: Gluten Free

Find it online: https://iamstarved.com/crispy-rice-salad-with-maple-tahini-ginger-dressing-recipe/