Name: Crispy Rice Salad with Chili Crisp Tahini Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Cuisine: Asian Fusion
Ingredients: 2 heaping cups cooked and cooled long-grain white rice (ideally refrigerated overnight or at least 2 hours); 2 Tbsp toasted sesame oil; 1 Tbsp chili crisp/crunch (Trader Joe's or Momofuku brand recommended); 1 Tbsp lower-sodium tamari or soy sauce; 2 heaping cups shredded cabbage or coleslaw mix; 1 English cucumber (or 3 Persian cucumbers), diced; 1 cup shelled edamame; 1 ripe mango, julienned; 1/3 cup chopped green onion (scallions); 1/3 cup roasted, salted cashews, roughly chopped; 2 Tbsp tahini, well-stirred; 2 Tbsp toasted sesame oil; 2 Tbsp rice vinegar; 2 tsp lower-sodium tamari or soy sauce; 2 tsp chili crisp/crunch; 1 tsp sugar; 1 Tbsp water (to thin dressing)

Jump to Recipe· 3.9 from 4 reviews

If you adore vibrant textures and bold flavors, you are going to fall head over heels for this Crispy Rice Salad with Chili Crisp Tahini Recipe. It’s an absolute celebration of contrast—crispy, crunchy rice mingling with fresh, juicy mango, snappy cabbage, and that addictive, spicy-smooth chili crisp tahini dressing that beautifully ties everything together. This dish never fails to surprise and delight, making it my go-to when I want a fresh salad with a punch of umami and a little heat. Trust me, once you taste those crispy kernels paired with the lively dressing, you’ll find a new favorite that’s perfect for lunch, dinner, or even a party crowd-pleaser.

Ingredients You'll Need

A wooden bowl filled with a colorful salad showing seven distinct layers arranged in sections from the outer edge to the center. The outer layers include pale green shredded cabbage mixed with thin purple cabbage and orange carrot strips, bright green edamame beans, light tan chopped nuts, and chopped green onions. On the opposite side, there are pale yellow cheese sticks and sliced dark green cucumbers. The middle holds a mound of finely crumbled dark brown cooked ground meat or plant-based protein, all topped with an uneven drizzle of light brown sauce with red chili flakes. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients might look straightforward, but each one plays an essential role in creating the magic of this dish. From the crunchy roasted rice to the creamy tahini dressing spiked with chili crisp, every element adds a layer of taste, texture, and color that will keep you coming back for more.

Cooked and cooled long-grain white rice: Ideally refrigerated overnight to help the grains firm up before roasting for that perfect crisp.
Toasted sesame oil: Brings a rich, nutty aroma and flavor that deepens the overall profile of the salad.
Chili crisp or crunch: Adds a spicy, crunchy kick and a tantalizing depth of flavor; my personal favorites are Trader Joe’s or Momofuku brands.
Lower-sodium tamari or soy sauce: Provides umami saltiness with a cleaner taste compared to regular soy sauce.
Shredded cabbage or coleslaw mix: Offers refreshing crunch and color contrast to the warm rice.
English cucumber or Persian cucumbers: Adds a cool, hydrating touch with subtle sweetness.
Shelled edamame: Boosts protein and adds a buttery texture that complements the salad.
Ripe mango, julienned: Delivers juicy, tropical sweetness that brightens every bite.
Chopped green onion (scallions): Infuses a mild oniony sharpness that livens the salad.
Roasted, salted cashews, roughly chopped: Enhances the crunch factor and adds a buttery nuttiness.
Tahini: The creamy sesame paste that forms the base of the luscious dressing.
Rice vinegar: Brings a gentle acidity that balances the richness.
Sugar: Just a touch to round out the flavors and temper the heat.

How to Make Crispy Rice Salad with Chili Crisp Tahini Recipe

Step 1: Roast the Rice for Crunch

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper. In a bowl, mix your cooked and cooled rice with toasted sesame oil, tamari, and chili crisp. I love using gloved hands here—it’s the best way to get all those grains evenly coated. Spread the rice in a thin layer on your baking sheet and roast on the center rack for 30 to 40 minutes, tossing the rice every 10 to 15 minutes so it crisps up uniformly. When it looks beautifully golden and crunchy, take it out and let it cool slightly. This roasting step transforms the rice into the star crispy texture of the salad.

Step 2: Whip Up the Chili Crisp Tahini Dressing

While the rice is roasting, mix all your dressing ingredients—tahini, toasted sesame oil, rice vinegar, soy sauce, sugar, and chili crisp—in a jar or bowl. Whisk until smooth and creamy, then add a tablespoon of water to thin it just enough for easy tossing. This dressing is where the magic happens: creamy, spicy, tangy, and utterly addictive.

Step 3: Combine the Fresh Ingredients

In a large bowl, add the shredded cabbage, diced cucumber, shelled edamame, julienned mango, chopped green onion, and chopped cashews. Give it a pinch of salt to enhance the natural flavors.

Step 4: Toss Everything Together

Add the slightly cooled crispy rice and the chili crisp tahini dressing to the fresh veggie and fruit mixture. Toss gently but thoroughly so every bite has a bit of crunchy rice, fresh veggies, juicy mango, creamy dressing, and that nutty finish. You want all those vibrant flavors mingling perfectly in every forkful.

How to Serve Crispy Rice Salad with Chili Crisp Tahini Recipe

The image shows a large wooden bowl filled with a colorful salad with many layers and textures. The base layer has mixed shredded cabbage and carrots, which are white and orange. On top, there are bright green edamame beans and chopped cucumber pieces, cut in small chunks. Scattered around are light yellow pineapple pieces and whole cashew nuts. Covering the salad is a dark brown crumb-like topping. A light orange creamy sauce is drizzled all over the dish. There are also small slices of green onions sprinkled across. A gold spoon and fork are placed inside the bowl. The bowl sits on a white marbled surface with a white and black striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this salad with a sprinkle of extra chopped cashews or peanuts for an extra crunch boost. A few fresh cilantro leaves or even some toasted sesame seeds add that beautiful finishing touch and a pop of color that makes the salad truly irresistible.

Side Dishes

This salad shines as a main on its own because it’s bursting with texture and flavor, but it also pairs gorgeously with simple grilled chicken or tofu for a heartier meal. A side of miso soup or steamed dumplings would bring even more Asian-inspired comfort to the table.

Creative Ways to Present

Try serving the salad in crisp lettuce cups for a fun finger-food experience. Or arrange it over a bed of baby greens to add more leafy freshness. For a party, you can serve the salad in individual cups or small bowls, making it easy for guests to enjoy the Crispy Rice Salad with Chili Crisp Tahini Recipe without any fuss.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad and the dressing separately in airtight containers in the fridge. This keeps the crispy rice from getting soggy and the dressing fresh for when you’re ready to enjoy it again.

Freezing

Since this salad is best enjoyed with crispy rice and fresh produce, freezing is not recommended. The texture of the rice and veggies can suffer, and the dressing might separate upon thawing.

Reheating

If you want to reheat the crispy rice, you can spread it on a baking sheet and toss it briefly in a hot oven to revive its crunch before mixing it back into the salad. However, the fresh veggies and mango are best enjoyed cold and crisp, so add those fresh ingredients after reheating.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice will give you a nuttier flavor and a chewier texture, plus it’s a bit healthier. Just make sure it’s cooked and cooled well before roasting so it crisps up nicely.

What is the best chili crisp to use for this recipe?

I recommend Trader Joe's or Momofuku chili crisp for their fantastic balance of heat, crunch, and flavor, but any good-quality chili crisp with crunchy bits will work beautifully.

Can I make the crispy rice in an air fryer?

Yes, you can! Spread the seasoned rice in a single layer in the air fryer basket and air-fry at 400°F for about 15–20 minutes, shaking or stirring every 5 minutes until the rice is crispy and golden.

Is this salad vegan?

It certainly is. All ingredients are plant-based, and the dressing uses tahini instead of dairy, making it perfect for vegan diets.

How spicy is this salad?

The chili crisp dresses the salad with a mild to moderate heat that can be adjusted by the amount you use. If you want it milder, use less chili crisp or choose a milder brand. For more heat, add extra chili crisp—either way, it’s a deliciously spicy punch.

Final Thoughts

Now that you've discovered everything about the Crispy Rice Salad with Chili Crisp Tahini Recipe, I hope you’re as excited as I am to make it again and again. It’s a dish that manages to be fresh, crunchy, spicy, and just downright joyful with every bite. Whether you’re making it for a quick weekday meal or serving it to friends, it’s sure to bring smiles and happy taste buds. Give it a try—you might just find your new favorite salad!

Crispy Rice Salad with Chili Crisp Tahini Recipe

Ingredients You'll Need