Let me introduce you to your new obsession: Crispy Rice Salad with Chilli Crisp Tahini. This vibrant vegan salad is what happens when crunchy rice meets creamy-spicy-salty-sweet dressing and a rainbow of fresh veggies. It’s gluten-free, protein-rich, and so satisfying it might just replace your usual dinner go-to.

With crispy rice as the base and a chilli crisp tahini drizzle to tie everything together, this dish offers all the textures and flavours in every bite. It’s the kind of healthy dinner idea that doesn’t feel like a compromise.

Why You’ll Love This Crispy Rice Salad

Crunch factor: Crispy rice and cashews bring unbeatable texture.
Flavour bomb: Chilli crisp tahini dressing adds umami heat and creamy richness.
Vegan + gluten-free recipe: Delicious and inclusive!
Great for meal prep: The rice crisps beautifully in the oven or air fryer.
Colourful + nutrient-packed: Edamame, mango, cabbage, cucumber… It’s a whole produce party.

Ingredients

For the crispy rice:

2 heaping cups (400 g) cooked, cooled long-grain white rice
2 tbsp (30 ml) toasted sesame oil
1 tbsp (15 g) chili crisp/crunch
1 tbsp (15 ml) low-sodium tamari or soy sauce

For the salad:

2 heaping cups (200 g) shredded cabbage or coleslaw mix
1 English cucumber (or 3 Persian), diced
1 cup (150 g) shelled edamame
1 ripe mango, julienned
1/3 cup (30 g) chopped green onions
1/3 cup (40 g) roasted, salted cashews, chopped

For the dressing:

2 tbsp (30 g) tahini, stirred
2 tbsp (30 ml) toasted sesame oil
2 tbsp (30 ml) rice vinegar
2 tsp (10 ml) low-sodium tamari or soy sauce
2 tsp (10 g) chili crisp
1 tsp (5 g) sugar
1 tbsp (15 ml) water (to thin dressing)

How to Make This Vegan Salad with Crunchy Rice

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Season the rice: In a bowl, mix rice with sesame oil, chili crisp, and tamari. Massage it all in so it’s evenly coated.
Roast: Spread the rice evenly on the sheet. Roast for 30–40 minutes, stirring every 10–15 minutes until golden and crisp. Cool slightly.
- Air fryer tip: 8–10 minutes at 400°F (200°C) until crispy.
Mix the dressing: Whisk tahini, sesame oil, rice vinegar, tamari, chili crisp, sugar, and water until smooth.
Assemble salad: In a large bowl, combine cabbage, cucumber, edamame, mango, green onions, and cashews. Season lightly with salt.
Toss it all together: Add cooled crispy rice and dressing. Toss well to coat.
Serve immediately to enjoy maximum crunch!

Tips to Get That Perfect Crunchy Rice

Cold rice is key. Freshly cooked rice is too soft—leftover rice gives the best texture.
Don’t skip the oil. It helps crisp the grains without drying them out.
Spread thinly on the tray so it cooks evenly.
Double the batch and keep extra crispy rice in an airtight container for future bowls.

A Flavour-Packed Salad Born from Leftovers

This salad was born from the eternal question: “What do I do with this leftover rice?” One night, I tossed it with sesame oil and chili crisp, roasted it to crispy perfection, and suddenly, I had a crunchy base that turned an average salad into a full-on flavor explosion.

Add in creamy tahini, juicy mango, and some fridge staples, and now this is a weekly regular in our kitchen. It’s a healthy dinner idea that keeps things exciting—and makes use of what you’ve already got.

What to Serve with Crispy Rice Salad

Lemongrass tofu or grilled tempeh: For a heartier meal.
Miso soup or veggie spring rolls: Light and fresh complements.
Cold soba noodles: If you want to bulk it up into a fusion feast.
Fruit spritz or iced matcha: For a refreshing drink pairing.

This salad is satisfying on its own, but pairs beautifully with light, plant-based sides.

How to Store and Make Ahead

Rice: Crisped rice can be stored in an airtight container at room temp for 1–2 days.
Veggies: Prep ahead and keep them undressed in the fridge for 2–3 days.
Dressing: Store in the fridge up to 1 week. Stir before using.
Assembled salad: Best enjoyed fresh. If storing, keep crispy rice separate to preserve texture.

FAQs About Crispy Rice Salad

Can I use brown rice instead of white?

Yes, just make sure it’s well-cooked and chilled for best crisping results.

Is this spicy?

It has a gentle kick from the chili crisp, but you can reduce it or use a mild version.

Can I make this nut-free?

Absolutely! Swap cashews for toasted sunflower seeds or pumpkin seeds.

What if I don’t have tahini?

Peanut butter or almond butter works in a pinch. Just adjust the sweetness to taste.

Make Room on Your Menu for This Crispy Rice Salad

This Crispy Rice Salad with Chili Crisp Tahini is the crunchy, creamy, flavor-forward dish your dinner routine has been waiting for. It checks every box: healthy, easy, satisfying, and full of texture.

If you’re tired of limp lettuce and boring bowls, let this salad bring some real excitement back to your plate. It’s a vegan salad you’ll want on repeat—and trust me, everyone will ask for the recipe.

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