Crispy Rice Salad

Lily Coleman

Baking leftover rice on a sheet pan gives it a crispy texture and golden color. Then, topping it with a tahini-soy dressing and plenty of veggies makes this crispy rice salad a dinner-in-a-bowl that is exciting, full of texture and endlessly customizable.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Healthy, Salad

Servings 4

Calories 581 kcal

Ingredients

4 cups cooked long grain rice cooled
2 tablespoons canola oil
1 teaspoon salt

dressing:

3 tablespoons tahini
2 tablespoons toasted sesame oil
2 tablespoons canola oil
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce or gluten-free reduced-sodium tamari soy sauce
1 tablespoon water
2 teaspoons mirin sweet rice wine or honey
2 garlic cloves thinly sliced
Fresh gingerroot optional

veggies:

4 cups shredded red or green cabbage
3 green onions thinly sliced
2 cups shredded carrots
2 cups chopped cucumber
1 cup frozen shelled edamame thawed
Sliced green onion sesame seeds, chili crisp or shichimi togarashi seasoning, to garnish

Instructions

To make the rice, preheat oven to 400°. Line a 15x10x1-in. sheet pan with parchment paper. In a large bowl, combine rice, oil and salt. Spread on prepared baking sheet in an even layer. Bake 15 minutes; flip rice with a spatula. Bake another 15 minutes or until lightly golden brown around the edges. Let cool.
Meanwhile, to make the dressing, combine tahini, oils, rice wine vinegar, soy sauce, water, mirin, garlic and ginger, if desired, in a high-speed blender; pulse until well-blended.
To make the salad, in a large bowl, toss together cooled rice, veggies and dressing. Serve with desired garnishes.