Crispy rice salad recipe lovers, this one’s for you. What started as a quick experiment in my kitchen turned into one of my all-time favorite meals. Inspired by Laotian Nam Khao, this salad is packed with texture crispy roasted rice, creamy tahini, spicy chili crunch, and refreshing veggies.
It’s vegan, gluten-free, and surprisingly satisfying. With every bite, you get crunch, spice, creaminess, and a little sweetness from the mango. Whether for meal prep or a simple dinner, this crispy rice salad recipe brings flavor and fun to your plate.
Table of Contents
Why You’ll Love This Crispy Rice Salad Recipe
Big Texture. Bold Flavor. Simple Prep.
A great crispy rice salad recipe balances crunch, heat, and freshness and this one nails it. Inspired by Laotian Nam Khao, it’s made with oven-roasted rice that turns golden and crisp, then tossed with cabbage, mango, cucumber, and a creamy chili tahini dressing.
Every bite has contrast: crunchy rice, creamy dressing, and juicy bites of fruit and veg. It’s vegan, gluten-free, and built to satisfy. Best of all? It holds up well for meal prep without going soggy.
Whether you’re serving it as a main or side, this crispy rice salad recipe brings flavor, texture, and versatility to the table.
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Crispy Rice Salad Recipe: Make the Best Crunchy Vegan Dish in 4 Easy Steps
- Total Time: 1 hour
Description
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 long-grain white rice (ideally refrigerated overnight or at least 2 hours)
- 2 Tbsp. toasted sesame oil
- 1 Tbsp. chili crisp/crunch (I use Trader Joe’s or Momofuku brand)
- 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
Chili Crisp Tahini
- 2 Tbsp. tahini, well-stirred
- 2 Tbsp. toasted sesame oil
- 2 Tbsp. rice vinegar
- 2 tsp. lower-sodium tamari or soy sauce
- 2 tsp. chili crisp/crunch (I use Trader Joe’s or Momofuku brand)
- 1 tsp. sugar
Instructions
- 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.
Notes
- Make-Ahead. Boil the rice up to 24 hours in advance and refrigerate until ready to use. You can also mix the dressing 1 day ahead.
- Store. Refrigerate leftover salad in an airtight container for up to 3 days. The rice will lose its crisp after being refrigerated, however I still find the salad very enjoyable! (The flavors certainly stay sharp.)
- Enjoy leftovers chilled, or closer to room temperature by removing the salad from the fridge 30 to 60 minutes before eating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 2cups
- Calories: 420kcal
- Sugar: 9g
- Sodium: 590mg
- Fat: 24g
- Saturated Fat: 3g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 11g
Check out our Avocado Mayo Recipe for another plant-based favorite.
Ingredients for the Best Crispy Rice Salad Recipe (With Easy Swaps)
What You’ll Need
This crispy rice salad recipe is all about mixing textures and flavors. You’ll need:
- Chilled long-grain rice (jasmine or basmati)
- Toasted sesame oil for nutty depth
- Tamari or soy sauce for umami
- Chili crisp for heat and crunch
- Shredded cabbage for a crisp base
- Cucumber for coolness
- Mango for sweetness
- Edamame for protein
- Green onion for bite
- Roasted cashews for crunch
- Tahini dressing (spicy and creamy)
Smart Swaps
- Use brown rice instead of white
- Replace mango with pineapple or oranges
- Go nut-free with pepitas
- Switch tahini for peanut or cashew butter
- Try coleslaw mix for convenience
This crispy rice salad recipe is flexible, so it fits your pantry, preferences, and dietary needs.
Looking for more flavor? Discover our Honey Garlic Chicken Bites as a tasty side.
How to Make Crispy Rice for Your Salad the Right Way
Cold Rice is Key
If you want that irresistible crunch in your crispy rice salad recipe, you’ve got to start with the right kind of rice and treat it right. Use cooked jasmine or basmati rice that’s had time to chill in the fridge. Why chilled? Because cold rice dries out just enough to get perfectly crispy in the oven.
A simple tweak that changes everything. Fresh rice tends to clump and steam instead of crisping, which can turn your salad into a soggy mess.
How to Bake Crispy Rice Perfectly
Here’s how I do it every time:
- Start by preheating the oven to 400°F and lining a baking sheet with parchment.
- Mix your cold rice with toasted sesame oil, soy sauce (or tamari), and chili crisp.
- Use clean hands or a spatula to coat every grain.
- Spread it out in a thin, even layer don’t crowd it.
- Bake for 40 minutes, tossing halfway for even crisp.
Once it’s done, let it cool for 10 minutes. Now it’s ready to toss into your crispy rice salad recipe without losing that crunch.
Make the Creamy Chili Crisp Tahini Dressing
The Sauce That Transforms Your Crispy Rice Salad
Every crispy rice salad recipe needs a dressing that holds everything together. This one brings bold flavor and creamy texture using pantry staples no blender or fancy tools required. It’s spicy from the chili crisp, rich from tahini, and balanced with a splash of vinegar and sweetness.
Quick to make and endlessly spoonable, this is the flavor boost your salad craves.
Ingredients for the Dressing
- 2 tbsp tahini
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 2 tsp soy sauce or tamari
- 2 tsp chili crisp
- 1 tsp sugar
- 1 tbsp water (to thin it out)
How to Mix It Up
- In a bowl, whisk tahini, sesame oil, vinegar, soy sauce, chili crisp, and sugar.
- Add water slowly until it’s smooth and pourable.
- Taste and tweak as needed more chili crisp for heat, vinegar for tang, or sugar to soften the bite.
This creamy, spicy dressing takes your crispy rice salad recipe from good to unforgettable. Pour it over the finished dish and let it steal the spotlight.
Assembling Your Crispy Rice Salad Recipe Step-by-Step
Putting It All Together
Once your rice is crisped and the dressing is ready, it’s time to bring this crispy rice salad recipe to life.
Here’s how to do it:
- In a large mixing bowl, combine:
- 2 heaping cups shredded cabbage
- 1 cup edamame
- 1 diced cucumber
- 1 julienned mango
- ⅓ cup green onion
- ⅓ cup roasted cashews
- Just a pinch of salt brings every flavor to life.
- Gently fold in the cooled crispy rice.
- Drizzle the chili crisp tahini dressing over everything.
- Toss well and serve immediately.
Each forkful of this crispy rice salad recipe offers crunch, creaminess, heat, and just the right amount of sweetness.
Don’t miss our Garlic Parmesan Chicken Bites if you’re pairing this salad with protein.
Easy Variations to Make This Crispy Rice Salad Recipe Your Own
Tweak It, Boost It, Make It Yours
One of the best things about this crispy rice salad recipe is how flexible it is. Whether you’re working with what’s in the fridge or customizing for your dietary needs, you’ve got options.
Here are a few tasty add-ons and swaps:
- Add protein: Top with grilled chicken, baked tofu, or flaked salmon.
- Toss in herbs: Fresh cilantro or mint adds brightness.
- Make it nut-free: Swap cashews for pepitas or sunflower seeds.
- Go brown: Use long-grain brown rice instead of white for extra fiber.
- Switch fruits: Try pineapple or orange segments in place of mango.
These changes won’t take away from the flavor if anything, they enhance what makes this crispy rice salad recipe so crave-worthy.
Looking for more meal prep ideas? Don’t miss our Chocolate Peanut Butter Protein Bars.
Storage & Make-Ahead Tips for Your Crispy Rice Salad Recipe
Plan Ahead Without Losing the Crunch
This crispy rice salad recipe is surprisingly meal-prep friendly. You can make the rice and dressing ahead, then assemble everything just before serving.
Here’s how to store it right:
- Crispy rice: Roast up to 2 days ahead. Store in an airtight container at room temperature. Re-crisp in the oven if needed.
- Dressing: Mix and refrigerate for up to 3 days. Stir before using.
- Chop the veggies ahead and keep them separate good for 2 days in the fridge
Once tossed, the salad is best eaten fresh. While it keeps in the fridge for up to 3 days, the rice will soften over time but the flavors remain bold.
This crispy rice salad recipe also tastes great chilled or closer to room temp.
Nutritional Benefits of This Crispy Rice Salad Recipe
Plant-Powered, Protein-Packed, and Gluten-Free
This crispy rice salad recipe offers more than just flavor it brings serious nutritional value to the table. Whether you’re vegan, gluten-free, or just aiming to eat cleaner, this salad fits easily into your lifestyle.
Here’s what it delivers:
- Plant protein from edamame and cashews
- Healthy fats from tahini and sesame oil
- Fiber from cabbage, mango, and rice
- Antioxidants from fresh produce and chili
It’s satisfying without being heavy, and energizing without added sugars or processed ingredients. Plus, you can easily adapt it to your needs low-sodium, nut-free, or oil-light.
So whether it’s lunch, dinner, or a meal-prep staple, this crispy rice salad recipe helps you eat well without sacrificing taste.
Pro Tips and Mistakes to Avoid in Your Crispy Rice Salad Recipe
Nail the Crunch Every Time
Even the best recipes can fall flat without a few tricks. These tips will help you avoid common mistakes and elevate your crispy rice salad recipe to next-level good.
Avoid These Pitfalls:
- Skipping the chill: Always use cold, pre-cooked rice or it won’t crisp.
- Overcrowding the tray: Rice needs space to crisp evenly.
- Tossing too soon: Let the rice cool before mixing heat will wilt the veggies.
- Overdressing: Add the dressing gradually and toss gently.
Quick Tips:
- Use parchment paper for easy cleanup
- Taste and adjust the dressing before serving
- Add herbs last for brightness
Master these steps, and your crispy rice salad recipe will deliver every single time.
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Conclusion
A Crispy Rice Salad Recipe You’ll Keep Coming Back To
When you find a salad that’s bold, crunchy, satisfying, and healthy hold onto it. This crispy rice salad recipe delivers all of that and more. With its mix of textures, sweet-spicy flavor, and totally plant-based ingredients, it’s the kind of meal that makes eating well feel exciting.
It’s simple enough for weeknights but impressive enough to serve guests. Plus, it’s easy to customize and holds up great for meal prep. Whether you follow it exactly or put your own spin on it, this is a recipe you’ll come back to again and again.
Looking for inspiration? Try our Creamy Coconut Shrimp Recipe for a flavorful protein-packed pairing.
FAQs About Crispy Rice Salad Recipe
What are the ingredients in crispy rice?
In this crispy rice salad recipe, the rice is tossed with toasted sesame oil, tamari (or soy sauce), and chili crisp before baking. These ingredients soak into the cold, pre-cooked rice, giving it rich flavor and a perfect golden crunch after roasting.
What goes well with crispy rice?
Crispy rice pairs beautifully with refreshing ingredients like cabbage, cucumber, and mango. In this salad, it’s combined with creamy tahini dressing, protein-packed edamame, and roasted cashews for crunch. You can also serve crispy rice alongside grilled tofu, salmon, or chicken for a complete meal.
Are rice salads really that healthy or not?
Absolutely especially when made with whole ingredients. This crispy rice salad recipe is vegan, gluten-free, and rich in plant-based protein, fiber, and healthy fats. It uses real vegetables, heart-healthy oils, and no processed additives, making it both nutritious and satisfying.
What salad goes well with fried rice?
If you’re already making fried rice and want a fresh contrast, try a salad that’s light and crunchy like this crispy rice salad recipe. It balances richness with refreshing produce and a tangy dressing. For variety, pair fried rice with a simple cucumber salad, cabbage slaw, or Asian-style chopped salad.