Language Selection

Get healthy now with MedBeds!
Click here to book your session

Protect your whole family with Orgo-Life® Quantum MedBed Energy Technology® devices.

Advertising by Adpathway

The Fresh, Crispy Salad I’m Making on Repeat

2 weeks ago 71

PROTECT YOUR DNA WITH QUANTUM TECHNOLOGY

Orgo-Life the new way to the future

Advertising by Adpathway

Crispy rice salad is fresh, crunchy, and full of texture in every bite. Made with simple ingredients and an easy oven bake, it’s a flavorful side dish or light meal you’ll want to make on repeat.

Bowl of Crispy Rice Salad and sesame dressing.

This post may contain affiliate links. Please read our disclosure policy.

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, especially served with shredded chicken.

Rice, coleslaw mix, soy sauce, sesame oil, sesame dressing, edamame, mini cucumbers, green onions and cilantro laid out and labeled to make Crispy Rice Salad.

Ingredient Notes

Rice: Cold rice works best since it crisps up beautifully. Day-old jasmine rice is ideal, but any cooked rice will do.
Vegetables: Coleslaw mix keeps the salad extra crunchy and saves time, while Napa cabbage gives a softer, lighter bite. Mini cucumbers stay crisp and nearly seed-free, and edamame adds protein, color, and a satisfying pop. Frozen shelled edamame works perfectly once thawed and cooled.
Dressing: Bottled dressing keeps this salad easy, while homemade dressing adds a fresher flavor. Start with a light drizzle and add more as needed to keep the rice crisp.
Variations: Make it your own! Add mango for sweetness, jalapeño or chili crisp for heat, or tofu instead of chicken for a meatless version. Skip the avocado for extra cucumber and sprinkle with sesame seeds or wonton strips for extra crunch.

A large bowl with chopped cilantro, green onions, edamame, sliced cucumbers, coleslaw mix and crispy rice with dressing on the side.

How To Make Crispy Rice Salad

Toss cold rice with soy sauce, and sesame oil.
Spread on a baking sheet and bake.
In a bowl, combine salad ingredients (full recipe below).
Add the warm rice. Toss with dressing.

For crispy rice: Spread the rice out well on the pan, so it crisps instead of steaming.
For fast prep: Use cold leftover rice.
For evenly browned rice: Stir the rice once or twice, especially near the edges.
For crispy vegetables: Allow the rice to cool completely before adding to the vegetables.
Planning for leftovers? Dress only what you plan to eat right away if you want the crunchiest leftovers.

A large bowl with chopped cilantro, green onions, edamame, sliced cucumbers, coleslaw mix and crispy rice with dressing poured overtop.

Save The Crunch

Store the rice, salad base, and dressing separately whenever possible. It is best to eat an assembled salad right away. An undressed salad will keep in an airtight container in the refrigerator for up to 2 days. Cooked chicken will keep in the refrigerator for up to 4 days, crispy rice for 2 days. Do not freeze.

Crunchy Lunch Favorites

Did you enjoy this Crispy Rice Salad Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

For The Rice

▢ 2 cups cooked rice cold
▢ 1 tablespoon toasted sesame oil
▢ 1 tablespoon soy sauce

For The Salad

▢ 2 cups coleslaw mix or shredded cabbage
▢ 4 mini cucumbers sliced
▢ 1 cup edamame shelled, cooked and cooled
▢ 4 green onions sliced
▢ ¼ cup chopped fresh cilantro or parsley or mint
▢ ⅓ cup sesame dressing more to taste

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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.
In a large bowl, combine the coleslaw mix, cucumbers, edamame, green onions, and cilantro.
Add the cooled crispy rice and drizzle with the sesame dressing.
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.

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.

A large bowl with chopped cilantro, green onions, edamame, sliced cucumbers, coleslaw mix, crispy rice, and sesame dressing with text.

Bowl of tossed Crispy Rice Salad with text.

Close up of Crispy Rice Salad with text.

Overhead view and closeup view of Crispy Rice Salad with text.

Categories:

Recipes, Salads

Recipes You’ll Love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly