Go Back
Print Pin

Crispy Rice Salad with Creamy Sesame Ginger Dressing

You'll love this Crispy Rice Salad with Creamy Sesame Ginger Dressing - crispy rice, edamame, cucumbers, green onions, & a delicious dressing. It is the salad of dreams!
_
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Author Plum Street Collective

Ingredients

Crispy Rice

  • 2 cups cooked and chilled rice (leftover rice works perfectly)
  • 2 teaspoons soy sauce
  • 2 tablespoons chili crisp oil
  • 1 tablespoon sesame oil

Creamy Sesame Ginger Dressing

  • 1/4 cup olive oil
  • 3 tablespoons sesame oil
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 ½ teaspoons fresh ginger, grated or minced finely (can use a microplane to finely grate)
  • 1/2 teaspoon salt

Salad

  • 5-6 Persian cucumbers, diced (or 1 extra large English cucumber)
  • 1 cup shelled edamame (called Mukimame) (find in the frozen section)
  • 1 bunch green onions, diced (about 3/4 cup)
  • optional, 1 avocado, diced

Instructions

Crispy Rice

  • Start with the crispy rice. While it's cooking, you can prep the rest of the salad ingredients (and the dressing).
  • Preheat the oven to 410°F. Line a baking sheet with parchment paper.
  • Place the rice on the lined baking sheet, and flatten into a single layer using the back of a rubber spatula.
  • In a small bowl, whisk together the soy sauce, chili crisp with oil, and sesame oil.
  • Pour the oil and soy sauce mixture over the rice and then toss the rice to evenly coat it. Press it again into a single layer and place into the preheated oven.
  • Bake the rice in the preheated oven for 25 minutes. When it's done, the rice should be browned, fragrant, and crispy (but not burned!). If your oven runs hot, be sure to watch the rice for the last 5 minutes to make sure no rice is burning. The color should be dark brown, not black. If any pieces start to get darker than dark brown, remove from the oven immediately.
  • Once the rice is done, set aside.

Dressing

  • Once you get the rice in the oven, it's a great time to make the dressing.
    Add all the dressing ingredients to a jar and shake well (or whisk together in a bowl).
  • Place in the fridge to chill while the rice is baking.

Salad Assembly

  • While the rice is in the oven, you can also prep the salad ingredients. Chop the cucumbers, green onions, and optionally the avocado.
    Add chopped ingredients to a large bowl.
  • Prepare the edamame by warming it up in the microwave according to the instructions on the bag (purchasing the Mukimake helps so much because it's already shelled!).
    Once the edamame is warmed up, add it to the salad bowl.
  • Once crispy rice is cooked, add it directly to the salad (I like the combination of warm and cold in this salad, but if you'd prefer you can wait for the rice to cool before adding it).
  • Toss salad together, then coat generously with the Creamy Sesame Ginger Dressing. Toss well to combine.
  • If adding avocado, add after serving.
  • Enjoy! (This salad saves really well for 3-4 days in an airtight container in the fridge.)