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)

Description

This Crispy Rice Salad with Chili Crisp Tahini is a vibrant and crunchy dish combining roasted crispy rice, fresh vegetables, sweet mango, and a spicy, nutty chili crisp tahini dressing. Perfect for a refreshing lunch or light dinner, it balances textures and flavors with a delicious Asian-inspired twist.

Ingredients

Rice and Seasoning

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

Salad Ingredients

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

Dressing - Chili Crisp Tahini

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)

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Instructions

Preheat and Roast Rice: Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper. Combine the cooked white rice with 2 tablespoons toasted sesame oil, 1 tablespoon tamari or soy sauce, and 1 tablespoon chili crisp. Use gloved hands to thoroughly massage these seasonings into the rice grains to ensure even flavor distribution. Spread the rice in a thin, even layer on the prepared baking sheet. Roast on the center rack for 30 to 40 minutes, tossing the rice every 10 to 15 minutes to promote even crisping. Once crispy and golden, remove from oven and allow to cool slightly.
Prepare Chili Crisp Tahini Dressing: In a glass jar or bowl, combine the tahini, toasted sesame oil, rice vinegar, lower-sodium tamari, chili crisp, and sugar. Mix thoroughly to combine into a smooth dressing. Whisk in 1 tablespoon of water to achieve a thinner, pourable consistency.
Assemble the Salad: In a large bowl, mix together the shredded cabbage, diced cucumber, shelled edamame, julienned mango, chopped green onions, and roughly chopped roasted salted cashews. Season lightly with a pinch of salt to enhance the flavors. Add the cooled crispy rice and the prepared chili crisp tahini dressing. Toss everything well to evenly coat and combine all components. Serve immediately for best texture.

Notes

The rice should be cooked and ideally refrigerated overnight or at least 2 hours to dry out and crisp up better during roasting.
You can use an air fryer as an alternative to roasting in the oven; toss the seasoned rice in the air fryer at 400°F, shaking every 10 minutes until crispy, about 20-25 minutes.
Adjust the amount of chili crisp according to your spice preference.
This salad is best enjoyed fresh to maintain the crisp texture of the roasted rice.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Salad
Method: Roasting
Cuisine: Asian Fusion