Crispy Rice Salad

This easy Crispy Rice Salad is the best way to turn day-old rice into an exciting meal! Fresh vegetables, crispy baked rice, and nuts are tossed in a punchy tahini dressing to leave you with a refreshing and satisfying lunch, dinner, or side dish.

📝 Ingredients

• 1/4 cup tahini
• 3 Tablespoons lime juice
• 2 cloves garlic (grated or minced)
• 1 Tablespoon maple syrup
• 1 Tablespoon soy sauce
• 1 teaspoon chili crisp
• 1 teaspoon fresh ginger (grated or minced)
• Salt and pepper (to taste)
• 2-3 Tablespoons water (as need to thin)
• 2 cups cooked and cooled long-grain white rice (ideally refrigerated overnight or at least 2 hours)
• 1 Tablespoon chili crisp
• 1 Tablespoon red curry paste
• 2 Tablespoons avocado oil
• 1 Tablespoon soy sauce
• 1 lime (juiced and zested)
• 3 mini cucumbers (thinly sliced (about 1 cup, or 1/2 english cucumber))
• 1 avocado (cubed)
• 2 cups red cabbage (shredded)
• 1 cup edamame (shelled and cooked)
• 1/2 cup cilantro (chopped)
• 1/2 cup chopped cashews

👨‍🍳 Instructions

1. 1--- Dressing: ---
2. 2Add all ingredients to a blender or food processor and process until smooth. Start with 2 TBSP water and add more as needed to thin.
3. 3--- Crispy Rice: ---
4. 4Preheat your oven to 400-degrees. Add crispy rice ingredients to a large bowl and stir to combine. Spread the seasoned rice in a thin layer on a baking sheet and bake for 35-40 minutes until crispy, tossing occasionally during the bake time. Remove from the oven and let cool slightly.
5. 5--- Salad: ---
6. 6While the rice is baking, add the salad ingredients to a large bowl and toss to combine.
7. 7When rice is cooled, add it to the bowl with half of the dressing and toss to combine.
8. 8Enjoy with remaining dressing on the side.