Crispy Rice Salad with Lemon Tahini Dressing
This crispy rice salad is loaded with texture and flavor—crunchy rice, fresh herbs, avocado, and a tangy lemon tahini dressing. A vibrant, satisfying dish for any meal!
Ingredients
For the Crispy Rice:
- 2 cups cooked jasmine rice cooled
- 2 tsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp chili crisp
- ¼ cup dried onion
- ¼ cup dried garlic
- 1 tbsp smoked paprika
- ½ tsp sea salt
- 1½ tbsp crushed red pepper flakes
- ½ tsp chili powder
- ¾ cup olive oil
For the Salad:
- 5 Persian cucumbers thinly sliced
- 1 cup shelled edamame
- ¾ cup green onions thinly sliced
- ½ cup fresh mint chopped
- 2 avocados chopped
- 1 cup salted peanuts chopped
For the Lemon Tahini Dressing:
- ½ cup olive oil
- ⅓ cup lemon juice 1–2 lemons
- 3 tbsp tahini
- 1½ tbsp maple syrup
- 2 garlic cloves mashed
- 1 tsp cumin
- ½ tsp kosher salt
- ¾ tsp ground black pepper
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss cooled jasmine rice with soy sauce, sesame oil, and chili crisp.
- Spread rice on the baking sheet and bake for 30–40 minutes, tossing halfway, until golden and crispy.
- In a bowl, mix dried onion, garlic, paprika, chili powder, salt, pepper flakes, and olive oil.
- Wash and chop salad ingredients: cucumbers, edamame, green onions, mint, avocados, and peanuts. Add to a large bowl.
- In a separate bowl, whisk together all dressing ingredients until smooth. Adjust to taste.
- Pour dressing over the salad and toss to combine.
- Add in the crispy rice and toss again before serving. Enjoy your crispy rice salad immediately!
Notes
For extra crunch, let the rice cool fully before tossing. Try swapping mint for cilantro or add tofu for protein. This crispy rice salad is highly customizable.
Nutrition
Calories: 520 per serving (estimated), Protein: 10g, Carbs: 34g, Fat: 39g, Fiber: 8g
Calories: 520 per serving (estimated), Protein: 10g, Carbs: 34g, Fat: 39g, Fiber: 8g