Crispy Rice Salad with Creamy Tahini Dressing
This crispy rice salad is one you will be craving week after week! Crunchy veggies, fresh herbs, and avocado are tossed in a to-die-for tahini dressing, then topped with flavor-packed crispy baked rice. Add chicken or shrimp for added protein, or enjoy it all on its own. It holds up well in the fridge, so it's also great for meal prep!
Ingredients
For the crispy rice
- 2 cups cooked rice Ideally rice has been cooked and allowed to dry for at least 2 hours. Day-old, leftover rice is perfect. This is about 1 cup of dry rice
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp chili crisp Such as this one from Trader Joe's. This is optional for a little heat
For the tahini dressing
- 1/2 cup tahini, well stirred
- 2 tbsp soy sauce
- 2 tsp honey
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp coarse salt (sea salt, kosher salt)
- 1/2 cup water
For the salad
- 2 cups purple cabbage, sliced or 2-3 cups cole slaw mix with shredded cabbage/carrots
- 2-3 small Persian cucumbers, diced or 1-2 cups English cucumber
- 1 cup carrots, shredded
- 1 red pepper, diced
- 1/2 cup EACH fresh cilantro and mint
- 1/2-1 cup shelled edamame
- 2 avocado, diced
- 1/2-1 cup peanuts, crushed
Instructions
- Make the crispy rice: Preheat oven to 400°F. In a small bowl, mix rice with soy sauce, sesame oil, and chili crisp, if using. Mix well to ensure all of the rice is coated. Spread rice in an EVEN LAYER onto a baking sheet lined with parchment paper. Bake for 15-20 minutes until brown and crispy. Set aside and allow to cool.
- Make the dressing: While the rice is baking, make the dressing. Whisk together the tahini, soy sauce, rice vinegar, sesame oil, and honey. Slowly add water until creamy.
- Assemble: Place the salad ingredients in a large bowl. Toss with the dressing and sprinkle with the crispy rice.