Our version of the viral Chili Crisp Salad is amazing. It blends heat with crunch and as a bonus, is full of goodness!
Believe it or not crispy rice salad has 32 million posts on TikTok alone. It not only looks great, but is super easy to pull together and is a great way to use up extra rice.
We’ve been wanting to create our own version ever since we tried a similar dish at Lao Lao Bar, one of our favorite local spots here in Toronto. Nam Khao, a traditional Laotian crispy rice salad, combines fried rice, herbs, peanuts and chili crisp among other things. We immediately saw the potential for a dish that would work for households with both omnivores and plant-based eaters like ours, so we started experimenting!
What we ended up with was a delicious dish that even our picky eaters loved. Adding a hot tahini dressing gives it another punch of flavor. I hope you love it as much as we do.
Why This Crispy Rice Salad Works for Everyone
The beauty of crispy rice salad is that it’s so flexible. The crispy rice provides an almost spicy bacon bit effect in the salad thanks to baking it in the sesame oil, tamari and chili crisp mixture.
This is definitely a full on meal salad. For mixed households, family members can easily add grilled chicken, salmon, or tofu on top without any extra prep work from the cook.
The Laotian Roots Behind the Trend
While crispy rice salads are having their social media moment, they’re rooted in traditional Laotian cuisine. Nam Khao typically features seasoned crispy rice mixed with fresh herbs, vegetables, and bold flavors.
The technique of crisping day-old rice not only prevents food waste but creates an entirely new eating experience. The most important part is mixing the rice with big bold flavors like the sesame oil, chili crisp and soy sauce.
Variations
Seasonal swaps: We used a mango in our dish but you can mix up the fruit depending on the season. Use diced pear or apple in fall, fresh corn in summer, or roasted butternut squash in winter.
Allergy accommodations: Replace tahini with sunflower seed butter for nut-free diets, or swap cashews for roasted pumpkin seeds.
Protein additions: While the salad is complete as-is, family members can easily add grilled protein on top like chicken, salmon, or baked tofu.
Use what you’ve got. The great part of this dish is that you can use the vegetables you have on hand. The big flavor comes from the dressing and the tahini dressing, so don’t fuss over having to swap out some of the other vegetables.
Add in herbs. The traditional version of Nam Khao is full of herbs, adding in cilantro, thai basil or even mint would add some another layer of flavor.
What Makes this Recipe Climate-Smart
This recipe tackles climate impact from two angles: climate friendly ingredients and food waste reduction.
According to Our World in Data, rice production generates about 4 kg of CO2 equivalent per kilogram, while peas and other legumes require significantly less water and land than animal proteins. When this salad replaces a meat-based meal, you’re reducing the amount of greenhouse gasses and your overall carbon footprint.
Just as importantly, this recipe helps address food waste. Up to one-third of food purchased by families ends up in the trash, according to the USDA. Leftover rice is a common culprit, but turning it into this Crispy Rice Salad gives those grains a delicious second life.
Storage and Meal Prep
The dressing actually improves after sitting overnight, so feel free to make it ahead. Store dressed vegetables separately from crispy rice when possible to maintain texture. The salad keeps for up to 3 days refrigerated, though the rice will soften slightly.
For best results with leftovers, let the salad come closer to room temperature before serving, about 30 minutes out of the fridge brings back the flavors.
FAQs
Can I use brown rice? Yes! Brown rice works well and adds extra fiber. It may need 5-10 minutes longer in the oven to get crispy.
What if I don’t have chili crisp? Mix red pepper flakes with sesame oil and a pinch of salt, or use sriracha mixed with sesame oil for a different but tasty result.
Is this filling enough for dinner? Definitely. The protein from peas and tahini, plus healthy fats and complex carbs, makes this a balanced, satisfying meal.
Other Zestyplan Recipes You Might Like
If you’re looking for more delicious recipes like this Crispy Rice Salad with Hot Tahini Drizzle, here are a few more to try
If you make this recipe, I’d love to hear what you think! Leave a comment or tag @zestyplan on Instagram.
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Crispy Rice Salad with Hot Tahini Drizzle
Ingredients
- 2 cups cooked rice we used long grain white rice but you can use others
- 2 tbsp toasted sesame oil
- 1 tbsp chili crisp we use Abokichi or Momofuko brands
- 1 tbsp soy sauce
- 2 cups shredded cabbage
- 1 medium english cucumber diced
- 1 cup frozen peas
- 1 mango cut into strips
- 1/3 cup cashews roughy chopped
- 2 spring onions chopped
Hot Tahini Dressing
- 2 tbsp tahini
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 2 tsp soy sauce
- 2 tsp chili crisp
- 1 tbsp maple syrup
Instructions
- Preheat oven to 400°F.
- Mix rice with toasted sesame oil, tamari, and chili crisp and spread in an even layer on a parchment lined baking sheet. Roast for 30 minutes, stirring every 10 minutes until crispy. It may take a little longer depending on your oven.
- While the rice crisps up, make the dressing. Whisk together tahini, toasted sesame oil, rice vinegar, soy sauce, chili crisp and maple syrup. Add a splash of water if needed to get a nice consistency.
- In a large bowl mix together cabbage, cucumber, peas, mango, green onion, and cashews.
- Add cooled crispy rice and dressing, tossing well to combine. Adjust with salt and pepper to taste. Serve immediately for maximum crispiness.
