Crispy Rice Salad with Chili Crisp Tahini

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

2 heaping cups cooked and cooled long-grain white rice (ideally refrigerated overnight or at least 2 hours)

2 Tbsp. toasted sesame oil

1 Tbsp. chili crisp/crunch (I use Trader Joe's or Momofuku brand)

1 Tbsp. lower-sodium tamari or soy sauce

2 heaping cups shredded cabbage or coleslaw mix

1 English cucumber (or 3 Persian cucumbers), diced

1 cup shelled edamame

1 ripe mango, julienned

1/3 cup chopped green onion (scallions)

1/3 cup roasted, salted cashews, roughly chopped

2 Tbsp. tahini, well-stirred

2 Tbsp. toasted sesame oil

2 Tbsp. rice vinegar

2 tsp. lower-sodium tamari or soy sauce

2 tsp. chili crisp/crunch (I use Trader Joe's or Momofuku brand)

1 tsp. sugar

Directions

Preheat oven to 400°F and a line a large rimmed baking sheet with parchment paper.Mix rice with toasted sesame oil, tamari (or soy sauce), and chili crisp (I use gloved hands to thoroughly massage the seasonings into the grains).Spread rice in a thin layer on prepared baking sheet and roast for 40 minutes, tossing every 10 to 15 minutes, until crispy. Remove from oven and let cool slightly.

Meanwhile, prepare Chili Crisp Tahini by combining all dressing ingredients in a glass jar or bowl; mix well to combine. Whisk in 1 Tbsp. of water to thin dressing.

Combine cabbage, cucumber, edamame, mango, green onion, and cashews in a large bowl. Season salad components with a pinch of salt. Add cooled crispy rice and dressing; toss well to combine.

Nutrition

• Serving Size: 2 cups
• Calories: 420 kcal
• Total Fat: 24 g
• Saturated Fat: 3 g
• Sodium: 590 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 5 g
• Total Sugars: 9 g
• Protein: 11 g