Crispy Rice Salad with Creamy Sesame-Chili Dressing
This crunchy, refreshing salad is packed with texture and bold flavor—thanks to crispy rice, fresh veggies, and a nutty, spicy dressing you’ll want to put on everything.
Ingredients
For the Salad
- 2 cups cooked rice
- Olive or avocado oil spray
- 1 ⅓ cups edamame steamed or thawed if frozen
- 1 cup roasted cashews
- 4 cups shredded cabbage green, purple, or a mix
- 2 cups shredded cooked chicken
- 1 cup green onions thinly sliced
- 1 cucumber diced
For the Dressing
- ½ cup nut butter peanut or almond both work great
- 2 ½ tbsp olive oil
- 2 tbsp sesame oil
- 2 tbsp rice wine vinegar
- ¼ cup soy sauce
- 2 tbsp chili crunch adjust to spice level!
- ¼ cup water add more if needed to thin
Instructions
- Spray cooked rice with olive oil and spread into an even layer in the air fryer basket or on a parchment-lined baking sheet.
- Air fry at 400°F for 25–30 minutes, shaking or stirring halfway through. OR bake at 425°F for 30–35 minutes, flipping once, until golden and crispy.
- Prep the Veggies: Cabbage: Finely shred using a sharp knife or mandoline.Green onions: Thinly slice both the white and green parts.Cucumber: Dice into small bite-sized pieces.Edamame: Steam or thaw if using frozen.Cashews: Roughly chop if desired for smaller pieces.
- While your rice crisps up, in a small bowl or jar, whisk together nut butter, olive oil, sesame oil, vinegar, soy sauce, chili crunch, and water until smooth. Add more water if needed to reach desired consistency.
- In a large bowl, combine shredded cabbage, edamame, cucumber, chicken, green onion, and cashews. Drizzle with dressing and toss to coat.
- Add crispy rice right before serving for maximum crunch and texture. Enjoy!! xx
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