About the Recipe
Crispy Rice Salad with edamame, mango, and sesame-toasted crispy rice with Chili Crisp Tahini. This texture-loaded salad is vegan, gluten free, and super satisfying.
Ingredients
2 heaping cups cooked and cooled brown rice (ideally refrigerated overnight or at least 2 hours)
2 Tbsp. toasted sesame oil
1 Tbsp. chili crisp/crunch
1 Tbsp. lower-sodium tamari or soy sauce
2 heaping cups shredded cabbage or coleslaw mix
1 English cucumber (or 3 Persian cucumbers), diced
1 cup shelled edamame
1 ripe mango, julienned
1/3 cup chopped green onion (scallions)
1/3 cup roasted, salted cashews, roughly chopped
2 Tbsp. tahini, well-stirred
2 Tbsp. rice vinegar
2 tsp. lower-sodium tamari or soy sauce
2 tsp. chili crisp/crunch
1 tsp. sugar
Preparation
Preheat oven to 400°F and a line a large rimmed baking sheet with parchment paper.
Mix rice with toasted sesame oil, tamari (or soy sauce), and chili crisp (I use gloved hands to thoroughly massage the seasonings into the grains).
Spread rice in a thin layer on prepared baking sheet and roast for 40 minutes, tossing every 10 to 15 minutes, until crispy.
Remove from oven and let cool slightly.
Meanwhile, prepare Chili Crisp Tahini by combining all dressing ingredients in a glass jar or bowl; mix well to combine. Whisk in 1 Tbsp. of water to thin dressing.
Combine cabbage, cucumber, edamame, mango, green onion, and cashews in a large bowl. Season salad components with a pinch of salt. Add cooled crispy rice and dressing; toss well to combine.