Crispy Rice Salad

This Crispy Rice salad is full of fresh, crunchy veggies, crispy rice and a spicy-sweet gochujang sesame vinaigrette dressing that packs in a punch and sets this salad apart! Made with cucumbers, green onions, avocado, cashews, cabbage, shelled edamame, and of course, all that yummy crispy rice!

Course Salad

Cuisine American

Prep Time 1 30

Cook Time 15

Total Time 1 45

Servings servings

Calories 390kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the rice

2 cups cooked and cooled California-grown wild rice blend*
1 Tbsp. sesame oil
1 Tbsp. chili crunch/chili crisp
1 Tbsp. soy sauce

For the dressing

2 Tbsp. olive oil
1 Tbsp. toasted sesame oil
1 Tbsp. rice vinegar
2 Tbsp. soy sauce
1-2 Tbsp. gochujang more or less depending on spice preference, it’s a medium-spice level, not has hot as sriracha
1 Tbsp. honey or sugar
1 Tbsp. sesame seeds
1/2 tsp. each minced ginger and garlic

For the salad

4-6 mini or English cucumbers, quartered
1 cup shelled edameme
1 bunch green onions, chopped
1 cup cashews, roughly chopped
1 cup red cabbage, chopped
2 avocados, diced
salt to taste, if needed

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Instructions

Cook the rice: Cook the wild rice blend and lay it on a parchment paper-lined baking sheet to cool. From here, you can refrigerate until chilled (1-2 hours) or overnight.
2 cups cooked and cooled California-grown wild rice blend*
Bake the rice: Preheat the oven to 400°F. To the cooled or leftover rice, add the sesame oil, chili crunch, and soy sauce to the chilled rice. Toss it thoroughly to coat the grains. Spread it out on a parchment-lined baking sheet (if it’s not already on the baking sheet from before). Bake for 20-30 minutes, or until crispy, toss halfway through. (I like my rice to have a slight chew still, not overly crunchy so just keep an eye on it!) Set aside to cool. Start Timer.
1 Tbsp. sesame oil, 1 Tbsp. chili crunch/chili crisp, 1 Tbsp. soy sauce
Make the dressing: Whisk together the ingredients for the salad dressing in a bowl, measuring cup, or shake it all together in a jar until emulsified. Taste and adjust, adding a little more olive oil, rice vinegar, or sugar depending on preference. Store in the fridge until ready to dress the salad.
2 Tbsp. olive oil, 1 Tbsp. toasted sesame oil, 1 Tbsp. rice vinegar, 2 Tbsp. soy sauce, 1-2 Tbsp. gochujang, 1 Tbsp. honey or sugar, 1 Tbsp. sesame seeds, 1/2 tsp. each minced ginger and garlic
Chop the veg: chop all veggies for the salad and add to a large bowl. Feel free to add more of the ingredients listed, it’s all rough measurements!
4-6 mini or English cucumbers, quartered, 1 cup shelled edameme, 1 bunch green onions, chopped, 1 cup cashews, roughly chopped, 1 cup red cabbage, chopped, 2 avocados, diced, salt to taste, if needed
Bring it all together: add the crispy rice to the veggies, top with the desired amount of dressing, and toss.
Serve: serve with more green onions on top, and enjoy!

Video

Notes

*Rice: Feel free to use long-grain white rice, jasmine rice is a good option! Most recipes say day-old rice is preferred since it is dried and less sticky, so it will crisp up more. But honestly, after some chill time in the fridge and baked in the oven, it crisps up just fine in my opinion!
Store in the fridge for up to 3 days in an air-tight container.

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