Crispy rice salad is fresh, crunchy, and full of texture in every bite. Made with simple ingredients and an easy oven bake, it’s a flavorful side dish or light meal you’ll want to make on repeat.
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Holly’s Recipe Highlights
- Flavor: The salad is bright and fresh with a satisfying crunch, nutty sesame notes, and a hint of savory soy flavor.
- Time-Saving Tip: Using coleslaw mix, cooked edamame, and bottled sesame dressing keeps this crispy rice salad quick and hassle-free.
- Serving Suggestions: This crispy rice salad is perfect for a quick lunch, especially served with shredded chicken.
Ingredient Notes
- Rice: Cold rice works best since it crisps up beautifully. Day-old jasmine rice is ideal, but any cooked rice will do.
- Vegetables: Coleslaw mix keeps the salad extra crunchy and saves time, while Napa cabbage gives a softer, lighter bite. Mini cucumbers stay crisp and nearly seed-free, and edamame adds protein, color, and a satisfying pop. Frozen shelled edamame works perfectly once thawed and cooled.
- Dressing: Bottled dressing keeps this salad easy, while homemade dressing adds a fresher flavor. Start with a light drizzle and add more as needed to keep the rice crisp.
- Variations: Make it your own! Add mango for sweetness, jalapeño or chili crisp for heat, or tofu instead of chicken for a meatless version. Skip the avocado for extra cucumber and sprinkle with sesame seeds or wonton strips for extra crunch.
How To Make Crispy Rice Salad
- Toss cold rice with soy sauce, and sesame oil.
- Spread on a baking sheet and bake.
- In a bowl, combine salad ingredients (full recipe below).
- Add the warm rice. Toss with dressing.
Save The Crunch
Store the rice, salad base, and dressing separately whenever possible. It is best to eat an assembled salad right away. An undressed salad will keep in an airtight container in the refrigerator for up to 2 days. Cooked chicken will keep in the refrigerator for up to 4 days, crispy rice for 2 days. Do not freeze.
Crunchy Lunch Favorites
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Equipment
Ingredients
For The Rice
- 2 cups cooked rice cold
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
For The Salad
- 2 cups coleslaw mix or shredded cabbage
- 4 mini cucumbers sliced
- 1 cup edamame shelled, cooked and cooled
- 4 green onions sliced
- ¼ cup chopped fresh cilantro or parsley or mint
- ⅓ cup sesame dressing more to taste
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, toss the cold rice with the sesame oil and soy sauce until evenly coated. Spread it onto the prepared baking sheet in an even layer. Bake until crisp and lightly golden, about 18 to 20 minutes, stirring halfway. Cool completely.
- In a large bowl, combine the coleslaw mix, cucumbers, edamame, green onions, and cilantro.
- Add the cooled crispy rice and drizzle with the sesame dressing.
- Toss gently until combined and serve right away for the best texture.
Notes
- Cold rice crisps up best, so this is a great recipe for leftover rice. Spread it into a thin layer on the pan so it gets golden and crunchy.
- Let the rice cool before adding it to the salad so the vegetables stay crisp and fresh.
- For extra crunch, sprinkle with sesame seeds or chopped wonton strips before serving.
- Serve with cooked chopped chicken or protein of choice to make it a full meal.
- If preparing ahead, store the rice and salad separately and mix right before serving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad
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