This crispy rice salad with creamy sesame dressing is a flavor-packed dish that’s fresh, crunchy, and full of nutrients.
I love this recipe because there are so many different colors and textures in this one salad yet customizable to your palette! My favorite part is the creamy sesame dressing that is full of umami and pairs perfectly with this crispy rice salad.
What is Crispy Rice Salad?
Crispy rice salad is exactly what it sounds like: cooked rice that’s baked until crunchy and golden, then tossed over a refreshing mix of veggies, herbs, and a rich, nutty sesame dressing.
Think of it like the best parts of a grain bowl, chopped salad, and a crunchy snack all in one dish. The creamy sesame dressing ties everything together with toasty, tangy, and slightly sweet flavors.
Why You’ll Love This Crispy Rice Salad Recipe
- Satisfying textures: Crunchy rice meets creamy dressing and crisp vegetables in every bite.
- Bright and flavorful: The dressing has nutty sesame, tangy vinegar, and a touch of honey to balance it all out.
- Great for meal prep: You can prep the salad and dressing ahead of time and add the crispy rice right before serving.
- Totally customizable: It works with any veggies you have on hand or whatever herbs you love most.
- Naturally gluten-free and vegetarian: A great option to share at gatherings or as a wholesome weeknight dinner.
If you like this recipe, then check out my Lemongrass Chicken Fresh Spring Rolls with Peanut Hoisin Sauce and Chicken Lettuce Wraps (P.F. Chang's Inspired)!
Ingredients
Crispy Rice:
- White Rice: Cooked and cooled rice forms the base of the crispy layer and gets super crunchy when baked.
- Chili Oil: Adds heat and a little smokiness to the rice.
- Avocado Oil: A neutral, high-heat oil that helps the rice crisp up beautifully.
- Soy Sauce: Brings umami and saltiness to the rice and the dressing.
For the Salad:
- Ripe Avocado: Adds creaminess and richness to the salad.
- Persian Cucumbers: Crisp and refreshing, they balance out the bold flavors.
- Purple Cabbage: Gives the salad a pop of color and crunch.
- Shredded Carrots: Slightly sweet and adds texture.
- Shelled Edamame: Protein-packed and hearty enough to make the salad feel satisfying.
- Roasted Peanuts: Salty, crunchy, and full of flavor.
- Cilantro: Adds freshness and a little citrusy punch.
- Mint: Gives the salad a cool, herbaceous lift.
Creamy Sesame Dressing:
- Tahini: Forms the creamy base of the dressing with a rich, sesame flavor.
- Toasted Sesame Oil: Intensifies the nutty profile of the dressing.
- Rice Vinegar: Adds tang to cut through the richness.
- Soy Sauce: A little bit here adds umami to the dressing
- Honey: Sweetens the dressing and balances the acidity.
- Fresh Ginger: Brightens everything with a little zing.
- Water: Helps thin the dressing to a pourable consistency.
Customizations
- Add a protein: Toss in grilled shrimp, tofu, or shredded chicken to the crispy rice salad for more protein
- Make it spicy: Stir some sriracha or extra chili oil into the dressing.
- Swap the herbs: Try Thai basil or green onions instead of mint or cilantro.
- Use different veggies: Bell peppers, snap peas, or radishes would all work well.
How to Make Crispy Rice Salad with Creamy Sesame Dressing
Crisp the Rice
Preheat your oven to 425°F. On a large baking sheet, mix the cooked white rice with chili oil, avocado oil, and soy sauce until evenly coated.
Use your hands to spread the rice into a thin, even layer. Bake for 25–30 minutes, stirring halfway, until crispy and browned. Remove and let cool.
Prep the Salad
While the rice bakes, dice the avocado and cucumbers, slice the cabbage, and prep the carrots, edamame, herbs, and peanuts.
Add everything to a large mixing bowl.
Make the Dressing
In a small bowl or jar, whisk together tahini, toasted sesame oil, rice vinegar, soy sauce, honey, grated ginger, and 3–4 tablespoons of water (start small and add more until you reach your desired consistency).
Assemble the Salad
When ready to serve, toss the salad ingredients with the creamy sesame dressing until everything is well coated.
Top with crispy rice and garnish with extra avocado slices if you’d like.
Storage
This crispy rice salad is best enjoyed fresh, but the salad and dressing can be prepped 1–2 days ahead and stored separately in the fridge.
Tips
- Spread rice thin: The thinner the layer, the crispier the rice gets.
- Cool rice before baking: Warm rice will steam and not crisp up properly.
- Dress right before serving: To keep the texture of the veggies and crispy rice just right, mix in the dressing just before eating the crispy rice salad.
Crispy Rice Salad with Creamy Sesame Dressing
Equipment
Ingredients
Crispy Rice
- 1 ½ cups white rice cooked and cooled
- 2 tablespoon chili oil
- 2 tablespoon avocado oil
- 1 tablespoon soy sauce
For the Salad
- 1 ripe avocado diced
- 2 Persian cucumbers diced
- 2 cups thinly sliced purple cabbage
- 1 cup shredded carrots
- 1 cup shelled edamame
- ½ cup chopped roasted peanuts
- ½ cup chopped cilantro
- ½ cup chopped mint
Creamy Sesame Dressing
- ½ cup tahini
- ¼ cup toasted sesame oil
- ¼ cup rice vinegar
- ¼ tablespoon soy sauce
- 2 tablespoon honey
- 1 teaspoon of freshly grated ginger
- 3-4 tablespoon water adjust as needed to thin out dressing
Instructions
- Preheat the oven to 425F. On a large baking sheet, add cooked white rice, chili oil, avocado oil, and soy sauce and mix until well incorporated. Using your hands, spread out the rice on the baking sheet until you get an even thin layer. Bake for 25-30 mins until browned and crispy. Once the rice is ready, remove from the oven and set aside to cool.
- While the rice is cooking, prepare the salad by chopping and dicing all the ingredients then adding to a large bowl.
- To make the dressing, add sesame oil, rice vinegar, soy sauce, tahini, honey, grated ginger, and water to a small bowl or jar and mix well until combined.
- When ready to serve, pour the sesame dressing over the salad, toss until well combined then add the crispy rice on top. Garnish with additional avocado slices, if desired.
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