Crispy Rice Salad

Name: Crispy Rice Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asia
Ingredients: 4 cups cooked long grain rice, cooled; 2 tablespoons canola oil; 1 teaspoon salt; DRESSING:; 3 tablespoons tahini; 2 tablespoons toasted sesame oil; 2 tablespoons canola oil; 2 tablespoons rice wine vinegar; 1 tablespoon reduced-sodium soy sauce or gluten-free reduced-sodium tamari soy sauce; 1 tablespoon water; 2 teaspoons mirin (sweet rice wine) or honey; 2 garlic cloves, thinly sliced; Fresh gingerroot, optional; VEGGIES:; 4 cups shredded red or green cabbage; 3 green onions, thinly sliced; 2 cups shredded carrots; 2 cups chopped cucumber; 1 cup frozen shelled edamame, thawed; Sliced green onion, sesame seeds, chili crisp or shichimi togarashi seasoning, to garnish

Total Time Prep: 20 min. Bake: 30 min. + cooling

Yield 4 servings

Test Kitchen Approved

Baking leftover rice on a sheet pan gives it a crispy texture and golden color. Then, topping it with a tahini-soy dressing and plenty of veggies makes this crispy rice salad a dinner-in-a-bowl that is exciting, full of texture and endlessly customizable.

Ingredients

4 cups cooked long grain rice, cooled
2 tablespoons canola oil
1 teaspoon salt
DRESSING:
3 tablespoons tahini
2 tablespoons toasted sesame oil
2 tablespoons canola oil
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce or gluten-free reduced-sodium tamari soy sauce
1 tablespoon water
2 teaspoons mirin (sweet rice wine) or honey
2 garlic cloves, thinly sliced
Fresh gingerroot, optional
VEGGIES:
4 cups shredded red or green cabbage
3 green onions, thinly sliced
2 cups shredded carrots
2 cups chopped cucumber
1 cup frozen shelled edamame, thawed
Sliced green onion, sesame seeds, chili crisp or shichimi togarashi seasoning, to garnish

Directions

To make the rice, preheat oven to 400°. Line a 15x10x1-in. sheet pan with parchment paper. In a large bowl, combine rice, oil and salt. Spread on prepared baking sheet in an even layer. Bake 15 minutes; flip rice with a spatula. Bake another 15 minutes or until lightly golden brown around the edges. Let cool.
Meanwhile, to make the dressing, combine tahini, oils, rice wine vinegar, soy sauce, water, mirin, garlic and ginger, if desired, in a high-speed blender; pulse until well-blended.
To make the salad, in a large bowl, toss together cooled rice, veggies and dressing. Serve with desired garnishes.

Nutrition Facts

1 serving: 584 calories, 31g fat (3g saturated fat), 0 cholesterol, 915mg sodium, 65g carbohydrate (8g sugars, 7g fiber), 13g protein.

Made with crispy rice, a variety of veggies and a sesame-soy dressing, this recipe is a healthy, one-pan meal bursting with a variety of textures and great flavor. —Suzanne Podhaizer, St. Johnsbury, Vermont

Recipe Creator