Description
Hey friend! Olivia here, ready to turn that lonely leftover rice into a crunchy, colorful bowl of magic. This salad brings together golden crispy rice, crisp veggies, fresh herbs, and a dreamy sweet-spicy dressing. Perfect for quick lunches, potlucks, or whenever your fridge surprises you. Grab your skillet—let’s make some noise!
Ingredients
For the Crispy Rice Salad:
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2 cups cold cooked white rice
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1 tbsp soy sauce or coconut aminos
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1 tbsp toasted sesame oil
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1–2 tsp chili crunch or sriracha
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2–3 cups shredded red cabbage
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3 mini cucumbers, sliced
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1 cup shelled, steamed edamame
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1/4 cup green onions, thinly sliced
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1/3 cup cashews, chopped
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2 tbsp cilantro, chopped
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1 tbsp mint, chopped
For the Maple Tahini Ginger Dressing:
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1/4 cup tahini
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1 tbsp toasted sesame oil
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1 tsp grated fresh ginger
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1 tsp chili crunch or sriracha
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2 tbsp maple syrup
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2 tbsp fresh lime juice
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1 tbsp mirin or rice vinegar
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1 tbsp soy sauce or coconut aminos
Instructions
1️⃣ Crisp the Rice: Heat sesame oil in a skillet over medium. Add rice, soy sauce, and chili crunch. Press down firmly. Cook 5–7 mins, flip sections, press again, cook 2–3 mins more. Set aside to cool.
2️⃣ Veggie Party: In a big bowl, toss cabbage, cucumbers, edamame, onions, cashews, cilantro, and mint. Massage cabbage gently.
3️⃣ Dressing Magic: Whisk all dressing ingredients until smooth. Thin with warm water if needed.
4️⃣ Bring It Together: Add crispy rice to veggies, drizzle with dressing, toss gently. Top with extra cashews and herbs. Serve immediately for maximum crunch!
Notes
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Always use cold rice for best crunch.
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Massage cabbage for softer bites.
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Store dressing separately if meal prepping.
- Prep Time: 10 mins
- Cook Time: 10 mins
Nutrition
- Calories: 400 kcalper serving
- Fat: 18g
- Carbohydrates: 45g
- Protein: 12g