Crispy Asian Rice Salad with Chilli Tahini Dressing Recipe

On this week’s episode of At Home with Krissy, Victoria and Nicole, we share some of our favourite summer salads - including this incredible Crispy Rice Salad with Chilli Tahini Dressing.

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Crispy Rice Salad with Chilli Tahini Dressing

Yield: 4-6

Author: Nicole O'Neil

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

A delicious, hearty salad you can enjoy year round, this Crispy Rice Salad is packed full of flavour and sure to impress your guests.

Ingredients

For the Salad

• 2 cups cooked and cooled long grain white rice (you could also use brown rice if desired)
• 2 tbsp sesame oil
• 1 tbsp crispy chilli oil (find this at your local Asian grocer)
• 1 tbsp soy sauce
• 2 cups of shredded white cabbage
• 2 lebanese cucumbers, diced
• 1 cup shelled edamame
• 1 cup corn kernels
• 1 bunch of radishes, quartered
• 1/3 cup sliced spring onions/green onions/scallions
• 1/2 cup roasted and salted cashews, rougly chopped

Chilli Tahini Dressing

• 2 tbsp unhulled tahini
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 2 tsp soy sauce
• 2 tsp crispy chilli oil
• 1 tsp white sugar

Instructions

1. Preheat your oven to 200°C/400°F. Line a large baking sheet with baking paper and set aside.
2. Mix your cooked rice with the 2 tbsp sesame oil, 1 tbsp soy sauce and 1 tbsp crisp chilli oil until all of your rice is coated.
3. Spread your rice onto your prepared baking sheet until it's in a thin, even layer. Bake for 40 mins, stirring every 10 minutes and baking until your rice is crispy and fragrant. Allow to cool slightly while you prepare the rest of the salad.
4. Whilst your rice is cooling, prepare your dressing by whisking all of the ingredients in a mixing bowl until combined. If desired, add 1 tbsp of water to thin.
5. Combine all of your salad ingredients in a large bowl, add rice and dressing and season to taste with salt and pepper.
6. Serve immediately to maintain the delicious crunch!

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salads, lunch, dinner, rice,

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