Description
A vibrant and crunchy Crispy Rice Salad combining baked seasoned rice with fresh coleslaw mix, shredded chicken, edamame, avocado, and a zesty sesame ginger dressing. This refreshing and hearty salad offers a delightful mix of textures and flavors perfect for a wholesome lunch or light dinner.
Ingredients
Crispy Rice
- 2 cups cooked rice
- 1 tablespoon sesame oil
- 1 teaspoon coconut aminos, soy sauce, or tamari
- 1 teaspoon garlic powder
Sesame Ginger Dressing
- Juice of 2 medium limes (¼ cup)
- 3 tablespoons coconut aminos, soy sauce, or tamari
- 3 tablespoons pure honey
- 2 tablespoons toasted sesame oil
- 2 teaspoons grated fresh ginger (very finely minced or grated on a microplane)
Salad
- 1 (12-ounce) package coleslaw mix with red cabbage and carrots
- 2 cups cooked shredded chicken
- 1 cup shelled edamame beans (thawed if frozen)
- 1 avocado, peeled, pitted, and diced
- ½ cup chopped fresh cilantro
- ¼ cup sliced green onions (white/light green and dark green parts separated)
- ¼ cup chopped roasted peanuts (omit for nut free)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the crispy rice.
- Prepare Rice: Place the cooked rice in a pile in the center of an 18×13 inch sheet pan. Drizzle with sesame oil, coconut aminos (or soy sauce/tamari), and sprinkle the garlic powder over the rice. Mix thoroughly using a spoon, spatula, or hands to evenly distribute the seasonings.
- Arrange Rice: Spread the seasoned rice into a single, even layer on the sheet pan and gently press down with the back of a spatula or hands to flatten it.
- Bake Rice: Bake the rice for 18 minutes, tossing it halfway through at 10 minutes to ensure even crisping. Remove from oven and allow it to cool slightly.
- Make Dressing: While the rice bakes, combine lime juice, coconut aminos (or soy sauce/tamari), honey, toasted sesame oil, and grated fresh ginger in a glass container or jar with a lid. Whisk or shake well to blend all ingredients and set aside.
- Assemble Salad: In a large salad bowl, combine the coleslaw mix, shredded chicken, edamame, diced avocado, chopped cilantro, the white and light green parts of the green onions, and roasted peanuts. Add the slightly cooled crispy rice to the bowl.
- Toss with Dressing: Re-mix the dressing to ensure even flavor, then pour over the salad ingredients. Toss gently but thoroughly to coat everything evenly. Garnish the top with the dark green parts of the green onions.
- Serve: Serve the salad immediately for the best crisp texture. Store leftovers in an airtight container for up to 3 days, though the crispy texture will decrease after refrigeration.
Notes
- For a nut-free version, omit the roasted peanuts.
- The crispy rice is best enjoyed fresh as it loses crunch when stored overnight.
- Feel free to substitute chicken with tofu or a plant-based protein for a vegetarian option.
- Adjust the sweetness of the dressing by varying the amount of honey to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
