Description
This Crispy Rice Salad combines a delightful mix of textures and flavors, featuring crunchy baked rice, fresh coleslaw mix, shredded chicken, and a vibrant sesame ginger dressing. It’s a refreshing and satisfying dish perfect for a light lunch or a flavorful dinner, delivering a balance of savory, sweet, and tangy notes with every bite.
Ingredients
Crispy Rice
- 2 cups cooked rice
- 1 tablespoon sesame oil
- 1 teaspoon coconut aminos, soy sauce, or tamari
- 1 teaspoon garlic powder
Sesame Ginger Dressing
- Juice of 2 medium limes (¼ cup)
- 3 tablespoons coconut aminos, soy sauce, or tamari
- 3 tablespoons pure honey
- 2 tablespoons toasted sesame oil
- 2 teaspoons grated fresh ginger (very finely minced or grated on a microplane)
Salad
- 1 (12-ounce) package coleslaw mix with red cabbage and carrots
- 2 cups cooked shredded chicken
- 1 cup shelled edamame beans (thawed if frozen)
- 1 avocado, peeled, pitted, and diced
- ½ cup chopped fresh cilantro
- ¼ cup sliced green onions (white/light green and dark green parts separated)
- ¼ cup chopped roasted peanuts (omit for nut free)
Instructions
- Preheat the oven: Preheat your oven to 400°F to prepare for baking the crispy rice.
- Prepare the rice: Place the cooked rice in a pile at the center of an 18×13-inch sheet pan. Drizzle sesame oil, coconut aminos (or soy sauce/tamari), and sprinkle garlic powder over the rice. Mix thoroughly using a spoon, spatula, or your hands to distribute the seasonings evenly.
- Spread and bake rice: Spread the seasoned rice into a single layer on the sheet pan, patting it down gently with the back of a spatula or your hands. Bake for 18 minutes, tossing the rice after 10 minutes to ensure even crisping. Remove from oven and allow it to cool slightly.
- Make the dressing: While the rice bakes, combine lime juice, coconut aminos (or soy sauce/tamari), honey, toasted sesame oil, and fresh grated ginger in a glass measuring cup or jar with a lid. Whisk or shake well to blend and set aside.
- Assemble the salad: In a large salad bowl, combine the coleslaw mix, shredded chicken, edamame beans, diced avocado, chopped cilantro, the white and light green parts of the sliced green onions, and roasted peanuts. Add the crispy rice to the bowl.
- Dress and toss the salad: Re-shake or whisk the dressing and pour it over the salad ingredients. Toss thoroughly until everything is well coated with the dressing. Garnish with the dark green parts of the green onions on top.
- Serve: Serve the salad immediately to enjoy the maximum crispiness of the rice. Store any leftovers in an airtight container for up to 3 days, noting that the rice will lose its crisp texture upon refrigeration.
Notes
- The salad is best enjoyed immediately after assembling to retain the crispy texture of the rice.
- To make this nut-free, simply omit the roasted peanuts.
- If using frozen edamame, ensure it is fully thawed before adding to the salad.
- Use gluten-free tamari or coconut aminos for a gluten-free version.
- Leftovers can be refrigerated but the rice will soften and lose its crispiness over time.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Baking
- Cuisine: Fusion
