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

  Defrost Edamame

  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, 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.