Description
This Crispy Rice Salad is a vibrant and high-protein dish combining crunchy baked rice, fresh vegetables, shredded chicken, and a zesty sesame ginger dressing. Perfect for a nutritious lunch or light dinner, this salad offers a delightful mix of textures and flavors with Asian-inspired seasonings and wholesome ingredients.
Ingredients
Scale
For the Crispy Rice:
- 2 cups cooked rice (preferably cold and dry jasmine, basmati, brown, black, sushi, or leftover rice)
- 1 tablespoon sesame oil
- 1 teaspoon coconut aminos, soy sauce, or tamari
- 1 teaspoon garlic powder
For the Sesame Ginger Dressing:
- Juice of 2 medium limes (¼ cup)
- 3 tablespoons coconut aminos, soy sauce, or tamari
- 3 tablespoons pure honey
- 2 tablespoons toasted sesame oil
- 2 teaspoons grated fresh ginger (very finely minced or grated on a microplane)
For the Salad:
- 1 (12-ounce) package coleslaw mix with red cabbage and carrots
- 2 cups cooked shredded chicken
- 1 cup shelled edamame beans (thawed if frozen)
- 1 avocado, peeled, pitted, and diced
- ½ cup chopped fresh cilantro
- ¼ cup sliced green onions (white/light green and dark green parts separated)
- ¼ cup chopped roasted peanuts (omit for nut free)
Instructions
- Prepare the Crispy Rice: Preheat your oven to 400°F. Place the cooked rice in a pile in the center of an 18×13 inch sheet pan. Drizzle the sesame oil, coconut aminos (or soy sauce/tamari), and sprinkle garlic powder over the rice. Mix thoroughly using a spoon, spatula, or hands to evenly distribute the flavors.
- Bake the Rice: Spread the seasoned rice evenly into a single layer on the sheet pan, pressing it down gently with the back of a spatula or your hands. Bake for 18 minutes, tossing the rice after 10 minutes to ensure crispiness on all sides. Remove from the oven and allow it to cool slightly.
- Make the Sesame Ginger Dressing: While the rice is baking, combine lime juice, coconut aminos (or soy sauce/tamari), honey, toasted sesame oil, and finely grated fresh ginger in a glass measuring cup or small jar with a lid. Whisk or shake until well combined, then set aside.
- Assemble the Salad: In a large salad bowl, combine the coleslaw mix, shredded cooked chicken, thawed edamame beans, diced avocado, chopped cilantro, and the white/light green parts of the green onions. Add the roasted peanuts and the crispy baked rice.
- Add Dressing and Toss: Re-whisk or shake the dressing to recombine the ingredients. Pour the dressing evenly over the salad and toss gently until everything is well coated with the dressing.
- Garnish and Serve: Top the salad with the dark green parts of the green onions for a fresh touch. Serve immediately to enjoy the crispy texture of the rice. Store leftovers in an airtight container for up to 3 days, but note that the rice will lose crispness after one day.
- Enjoy and Review: Share your feedback and rating to help support the creation of more quality recipes and content.
Notes
- Use any type of cooked and cooled rice, including jasmine, basmati, brown, black, sushi, or leftover rice; drier rice works best for crisping.
- This salad pairs wonderfully with a dash of chili crisp for added heat and flavor.
- For a nut-free version, omit the roasted peanuts.
- Best enjoyed the same day for maximum crispiness of the rice topping.
