Description
This Crispy Rice Salad with Chili Crisp Tahini is a crunchy, flavor-packed vegan dish that combines golden roasted rice, crisp vegetables, creamy tahini dressing, and a kick of chili crisp. It’s gluten-free, protein-rich, and bursting with textures and colors—perfect as a main dish or a hearty side.
Ingredients
Crispy Rice:
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2 heaping cups (400 g) cooked, cooled long-grain white rice
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2 tbsp (30 ml) toasted sesame oil
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1 tbsp (15 g) chili crisp
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1 tbsp (15 ml) low-sodium tamari or soy sauce
Salad:
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2 heaping cups (200 g) shredded cabbage or coleslaw mix
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1 English cucumber (or 3 Persian), diced
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1 cup (150 g) shelled edamame
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1 ripe mango, julienned
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1/3 cup (30 g) chopped green onions
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1/3 cup (40 g) roasted, salted cashews, chopped
Dressing:
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2 tbsp (30 g) tahini
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2 tbsp (30 ml) toasted sesame oil
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2 tbsp (30 ml) rice vinegar
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2 tsp (10 ml) low-sodium tamari or soy sauce
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2 tsp (10 g) chili crisp
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1 tsp (5 g) sugar
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1 tbsp (15 ml) water (to thin)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
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Mix cooled rice with sesame oil, chili crisp, and tamari. Spread evenly on the tray. Roast 30–40 minutes, stirring every 10–15 minutes, until golden and crisp. (Air fryer option: 8–10 minutes at 400°F).
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Whisk together tahini, sesame oil, rice vinegar, tamari, chili crisp, sugar, and water until smooth.
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In a large bowl, combine cabbage, cucumber, edamame, mango, green onions, and cashews.
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Add crispy rice and dressing, toss gently, and serve immediately.
Notes
Cold leftover rice crisps best.
Spread rice thinly to ensure even crisping.
Keep crispy rice separate if making ahead to preserve texture.
Swap cashews for seeds if nut-free.
Peanut butter or almond butter can replace tahini in a pinch.
- Prep Time: 15 minutes (plus rice cooling if freshly cooked)
- Cook Time: 30–40 minutes (oven) or 8–10 minutes (air fryer)
- Category: Salad, Main Course
- Method: Roasting + Tossing
- Cuisine: Fusion / Asian-Inspired