Crispy rice salad is fresh, crunchy, and full of texture in every bite. Made with simple ingredients and baked crispy rice, it’s a flavorful side dish or light meal you’ll want to make on repeat.
- 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. You can add shredded chicken or cooked shrimp.
Ingredient Notes
- Rice: Cold rice works best, and since it has less moisture, it crisps up beautifully. Any long-grain white rice will work; I love jasmine or basmati.
- Vegetables: Coleslaw mix keeps the salad extra crunchy and saves time but shredded cabbage can be used in place. Mini cucumbers stay crisp and are nearly seed-free, and edamame adds protein.
- Edamame: Use frozen shelled edamame and cook according to package directions.
- Dressing: Use your favorite sesame dressing or make this homemade sesame ginger dressing. Start with a light drizzle and add more as needed to keep the rice crisp.
How To Make Crispy Rice Salad
- Toss the cold rice with soy sauce and sesame oil, then bake.
- Combine the salad ingredients in a bowl (see full recipe below).
- Add the crispy rice and toss with dressing.
Storage and Leftovers
Store the rice, salad base, and dressing separately. The undressed salad will keep in an airtight container in the refrigerator for up to 3 days with the rice stored separately.
If the salad is dressed, it will stay crunchy for a couple of days, except for the rice. The rice will absorb moisture and soften, but the salad is still delicious.
Crunchy Lunch Favorites
Did you enjoy this Crispy Rice Salad Recipe? Leave a comment and rating below.
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Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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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.
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In a large bowl, combine the coleslaw mix, cucumbers, edamame, green onions, and cilantro.
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Add the cooled crispy rice and drizzle with the sesame dressing.
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Toss gently until combined and serve right away for the best texture.
- 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.
Calories: 331 | Carbohydrates: 43g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 475mg | Potassium: 776mg | Fiber: 5g | Sugar: 9g | Vitamin A: 544IU | Vitamin C: 24mg | Calcium: 115mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad
Cuisine Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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