Crispy Rice & Edamame Salad
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Recipe Intro From thealmondlane_
This crispy rice salad is a perfect way to use up leftover rice, turning it into irresistibly crunchy bites that add texture to every forkful. Paired with fresh cucumbers, creamy avocado, and nutty edamame, it’s a satisfying mix of flavors. The dressing brings everything together with a punchy, nutty tahini-lime combo that’s both bright and savory. Perfect for a light lunch or a flavorful side dish, this salad is as easy as it is delicious!
- Recipe Card
Recipe Card
ingredients
For the Crispy Rice:
- 1 to 2 cups cooked rice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili crisp
ingredients
For the Dressing:
- 1/2 cup olive oil
- 3 tablespoons tahini
- 1 tablespoon maple syrup
- Juice of 1–2 limes
- 1 minced garlic clove
- to taste Kosher salt
- to taste Freshly ground black pepper
ingredients
For the Salad:
- 3 thinly sliced cucumbers
- 1/2 cup peanuts
- 1 ripe diced avocado
- 2 thinly sliced spring onions
- 2 tablespoons sesame seeds
- 1 small bunch chopped fresh coriander
Method
Step 1
Preheat the oven to 350°F.
Step 2
Spread the cooked rice on a lined baking tray. Drizzle with soy sauce, sesame oil, and chili crisp, then mix well. Spread it out evenly and bake for 20 minutes, or until crispy.
Step 3
While the rice bakes, prepare the dressing by whisking together olive oil, tahini, maple syrup, lime juice, garlic, salt, and pepper in a small bowl.
Step 4
In a large bowl, combine the cucumbers, edamame, peanuts, avocado, spring onions, sesame seeds, and coriander.
Step 5
Once the rice is crispy, add it to the salad, drizzle with the dressing, toss to combine, and serve immediately.