Crispy Rice Salad with Tahini Ginger Dressing

This crispy rice salad offers a variety of flavors and textures to kick any salad rut. For additional protein, top with cooked steak, chicken, shrimp or salmon.

Salad

  • 2 cups rice, cooked and cooled
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 1 tsp. chili crunch
  • 2 cups shredded cabbage
  • 2 cups sliced cucumber
  • 1/2 cup edamame, cooked
  • 1/4 cup sliced green onions
  • 1/4 cup chopped cilantro
  • 1/3 cup peanuts

Tahini Ginger Dressing

  • 2 Tbsp. tahini
  • 1 Tbsp. sesame oil
  • 1 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • 1/2 tsp. grated ginger
  • 1 Tbsp. maple syrup
  • 1/2 tsp. chili crunch
Crispy Rice Salad with Tahini Ginger Dressing
Total Time: varies

Nutrition

Servings: 2

Approximate nutrition information per serving (½ of recipe; includes ½ of Tahini Ginger Dressing): 687 calories; 38 g fat; 5 g saturated fat; 0 mg cholesterol; 1186 mg sodium; 71 g carbohydrate; 8 g fiber; 13 g sugar; 20 g protein

Directions

1. Combine rice, soy sauce, sesame oil and chili crunch.

2. Spread across a sheet pan in one layer. Bake at 400°F until dark brown and crispy, 30–40 minutes, stirring every 10 minutes.

3. Combine crispy rice with remaining ingredients and top with Tahini Ginger Dressing.

Sitemap