Crispy Rice Crunch Salad with Tahini Dressing
If you love big flavor, bold texture, and salads that actually feel satisfying, this Crispy Rice Crunch Salad is about to become a new favorite. It combines crunchy oven-baked rice, crisp fresh vegetables, creamy avocado, and a rich sesame tahini dressing that ties everything together.
This is the kind of salad that eats like a meal — hearty, fresh, and packed with texture in every bite. The crispy rice adds an irresistible crunch that turns simple vegetables into something crave-worthy and exciting.
Perfect for lunch, meal prep, or serving alongside grilled chicken, salmon, or tofu, this salad delivers restaurant-style flavor and so much crunch.
Why You’ll Love This Crispy Rice Salad
- ✔ Big crunchy texture from oven-baked rice, baby cucumbers, cabbage, etc.
- ✔ Fresh, vibrant vegetables
- ✔ Creamy, nutty sesame tahini dressing
- ✔ Naturally vegetarian and easy to customize
- ✔ Meal-worthy salad that actually satisfies
- ✔ No meat, but plenty of protein.
The contrast between crispy rice and cool crunchy vegetables, with that dressing is what makes this salad truly special.
Ingredients You’ll Need
Tahini Sesame Dressing
- ½ shallot, chopped
- 1 tablespoon chopped garlic
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon ginger paste or fresh minced ginger
- 2 tablespoons rice vinegar or white wine vinegar
- 2 tablespoons sesame oil
- 2 tablespoons agave
- 3 tablespoons tahini
- About 3 tablespoons warm water (to thin)
Crispy Rice
- 2 cups cooked jasmine rice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
Salad
- 2 cups shredded cabbage
- ½ red onion, thinly sliced
- 5 mini cucumbers, sliced into rounds
- 1 cup shelled edamame
- ⅓ cup salted cashews, chopped
- 1 avocado, diced
- 2 tablespoons fresh mint leaves, chiffonade
How to Make Crispy Rice Sesame Salad
Step 1: Make the Crispy Rice
- Preheat oven to 400°F.
- In a large bowl, toss cooked jasmine rice with soy sauce and sesame oil until evenly coated.
- Spread rice onto a parchment-lined baking sheet.
- Bake for 30–40 minutes, stirring once halfway through, until golden and crispy.
- Remove from oven and allow rice to cool before adding to the salad.
Step 2: Prep the Vegetables
While the rice bakes:
- Shred cabbage
- Thinly slice red onion
- Slice cucumbers
- Dice avocado
- Chop up the mint
- Chop cashews if needed
Set everything aside.
Step 3: Make the Tahini Dressing
In a bowl or liquid measuring cup, combine:
- shallot
- garlic
- soy sauce
- mirin
- ginger
- vinegar
- sesame oil
- agave
- tahini
Whisk together until smooth.
Slowly add warm water, about 1 tablespoon at a time, until the dressing reaches a pourable consistency.
Step 4: Assemble the Salad
- In a large serving bowl, combine:
- cabbage
- onion
- cucumbers
- edamame
- cashews
- avocado
- mint
- Add cooled crispy rice.
- Pour dressing over the salad.
- Toss gently until everything is evenly coated.
Serve immediately.
Important Tip: Keep the Rice Crispy
The crispy rice will soften once dressed.
👉 For best texture:
- Wait to add dressing until ready to serve.
- Store components separately if prepping ahead.
Variations & Add-Ins
Make this salad your own:
Add Protein: Grilled chicken, Salmon, Shrimp, Crispy tofu
Extra Crunch: Wonton strips, Fried onions, Toasted sesame seeds
Swap the Veggies: Shredded carrots, Bell peppers, Snap peas, Napa cabbage
Storage Tips
- Store salad and dressing separately for meal prep.
- Crispy rice keeps best at room temperature until serving.
- Leftovers will still taste great, just less crunchy.
Frequently Asked Questions
Can I use leftover rice?
Yes! Day-old jasmine rice works perfectly and crisps even better.
Can I air fry the rice instead?
Absolutely — air fry at 400°F for 10–15 minutes, shaking occasionally.
Is this salad vegan?
Yes — it’s naturally plant-based.
Crispy Rice Crunch Salad with Tahini Dressing Recipe
Ingredients
Tahini Dressing
- ½ shallot chopped
- 1 Tbsp garlic
- 2 Tbsp soy sauce
- 1 Tbsp mirin
- 1 tsp ginger
- 2 Tbsp rice vinegar
- 2 Tbsp sesame oil
- 2 Tbsp agave
- 3 Tbsp tahini
- 3 Tbsp warm water or to desired consistency
Crispy Rice
- 2 cups cooked jasmine rice
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
Salad
- 2 cups cabbage
- ½ red onion
- 5 mini cucumbers
- 1 cup edamame
- ⅓ cup cashews
- 1 avocado
- 2 Tbsp mint
Instructions
Step 1: Make the Crispy Rice
- Preheat oven to 400°F.
- In a large bowl, toss cooked jasmine rice with soy sauce and sesame oil until evenly coated.
- Spread rice onto a parchment-lined baking sheet.
- Bake for 30–40 minutes, stirring once halfway through, until golden and crispy.
- Remove from oven and allow rice to cool before adding to the salad.
Step 2: Prep the Vegetables
- While the rice bakes:
- Shred cabbageThinly slice red onionSlice cucumbersDefrost EdamameDice avocadoChop up the mintChop cashews if needed
- Set everything aside.
Step 3: Make the Tahini Dressing
- In a bowl or liquid measuring cup, combine shallot, garlic, soy sauce, mirin, ginger, rice vinegar, sesame oil, agave, and tahini.
- Whisk together until smooth.
- Slowly add warm water, about 1 tablespoon at a time, until the dressing reaches a pourable consistency.
Step 4: Assemble the Salad
- In a large serving bowl, combine: cabbage, onion, cucumbers, edamame, cashews, avocado, and mint.
- Add cooled crispy rice.
- Pour dressing over the salad.
- Toss gently until everything is evenly coated.
Serve immediately.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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