Crispy Rice Salad with Hot Tahini Drizzle
Our take on the viral Crispy Rice Salad has all of the delicious crispiness with a touch of heat. We added chili crisp to both our rice mixture and our dressing for extra crunch!
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.
Nutrition
Calories: 674kcalCarbohydrates: 100gProtein: 24gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gCholesterol: 12mgSodium: 373mgPotassium: 765mgFiber: 7gSugar: 14gVitamin A: 1038IUVitamin C: 50mgCalcium: 118mgIron: 3mg
Tried this recipe?Let us know how it was!