I love that crispy rice salads have become popular on social media because it’s a great way to show the versatility of a simple everyday ingredient like rice. Most crispy rice salads I’ve seen are made with vegetables, but I wanted something a little more substantial to use as a main dish salad. That’s why I used my simple crispy rice recipe to add the perfect flavor and texture component to this veggie and chicken salad that is nutritious and conjures a lot of Wow! responses whenever I serve it.
Recipe Highlights
Crunchy and creamy together – I think what makes this salad so over-the-top good is all of the delicious sweet-savory-salty flavors together. But it’s also the contrast of the textures that is so inviting and makes me fully immersed in the eating experience whenever I make it. I get crispiness from the toasted rice and cabbage next to more tender and creamy textures from the chicken, soy beans, and avocado. This new recipe is inspired by Laotian Nam Khao (a veggie and fresh herb crispy rice salad with pickled shallots) and I’m so excited for others to try it!
Protein rich – from the shredded chicken to the edamame, a modest 1 ⅓-cup serving of this salad dishes up 26 grams of protein plus 6 grams of fiber. To get even more protein and fiber, I increase the serving size. I often down more than one serving at a time, since this salad is just so good. It’s also rich in energizing carbohydrates, potassium, and vitamin C. It’s naturally gluten free and dairy free, and can be made nut free with a simple swap.
Serve at many occasions – I made this salad for a dinner party with friends and many of them are still talking about it. This is that kind of recipe … one that really makes a lasting impression because the crispy rice is so unexpected and full of flavor. It’s also great for weeknight meals, lunches, and potluck parties, too.
Key Ingredients To Have On Hand
- Crispy rice – it wouldn’t be a crispy rice salad without the crispy rice! My method makes crispy clusters of rice by baking seasoned rice in an even layer on a baking sheet in the oven (sans parchment paper so it gets nice and golden brown). It’s easy and quick to do while I assemble the rest of the salad ingredients. Use any type of rice to make crispy rice, from white rice to long grain rice to day-old rice and leftover rice from takeout.
- Coconut aminos – I like coconut aminos, which are a condiment similar to soy sauce, for flavoring the rice. It adds subtle sweetness and the right amount of salty flavor without being too salty. Low-sodium soy sauce or tamari are good replacements.
- Edamame – I use frozen shelled soy beans and love the creamy texture plus boost of protein they add. A chopped English cucumber or sliced Persian cucumber makes a nice replacement.
- Shredded chicken – To increase the protein in this salad and make it a filling main dish, I added precooked shredded chicken. When I’m meal prepping at the beginning of the week, I make a batch of shredded chicken in the crockpot or in the instant pot. It’s such a versatile protein that I add to many recipes.
- Ginger – I grab a small knob of fresh ginger from the produce section and use my microplane to grate it finely. It adds such fresh flavor and fragrance to the dressing. In a pinch, use 1 teaspoon ground ginger instead.
- Lime – Fresh lime juice is another flavor popping ingredient in the dressing. I squeeze the juice from 2 large limes to get about ¼ cup of juice. The entire kitchen smells so good as this recipe is coming together.
- Avocado – A pit and peel a medium-large avocado and then cut each half into dices. I add avocado to so many of my recipes because it’s one of my favorite ingredients. However, it’s fine to omit it.
- Pure honey – The only sweetener in this recipe is a little bit of pure honey that I add to the dressing. It dissolves well and is a nice complement to the salty and savory flavors from the other ingredients. In a pinch, use pure maple syrup instead.
Find the ingredient list with exact measurements in the recipe card below.
Make It Nut-Free
It’s simple to make this salad nut free by omitting the chopped roasted peanuts. If desired and tolerated, use chopped almonds, chopped cashews, roasted sunflower seeds, or toasted sesame seeds instead.
Customize With Dressing And Toppings
I like to add a dash of heat by drizzling some chili crisp or the crunchy chili onion from Trader Joe’s on top plus a few fresh mint leaves from my garden (when they’re in season). My hubby always adds a dash of Sriracha.
This salad is also really good with a peanut dressing used in place of the ginger-lime dressing. To do that, use the dressing from this Thai peanut salad recipe, which is made by whisking peanut butter, coconut aminos, lime juice, rice vinegar, sesame oil, and one clove garlic in a small bowl. Make it with tahini for a peanut-free option.
Add The Dressing, Toss, And Serve
When all the components of the salad are ready, it’s time to combine them. I usually wait to do this until right before I plan to serve the salad so the rice can stay nice and crispy. To a large bowl, I add the shredded cabbage, cooked chicken, edamame, avocado, cilantro, green onions, and peanuts in piles. Then I pour the baked crispy rice over top and finish by drizzling the dressing over the salad ingredients. I give everything a nice toss and serve it up.
Storing Leftovers
Store leftover salad in airtight containers in the fridge for up to 3 days. Just note: that the rice won’t be as crispy and the avocado may brown a bit as it’s stored in the fridge. I still think it tastes delicious, but for ultimate crispy texture and flavor, enjoy this salad the first time it’s served.
Crispy Rice Salad Recipe
This is one of those salads that will have everyone talking long after it’s gone – it’s that good! The crispy and creamy textures together and the combination of sweet-salty-savory ingredients is truly something special. Serve it for everything from weeknight salad dinners to potlucks and special occasions.
Ingredients
For the Crispy Rice:
- 2 cups cooked rice*
- 1 tablespoon sesame oil
- 1 teaspoon coconut aminos, soy sauce, or tamari
- 1 teaspoon garlic powder
For the Ginger-Lime Dressing:
- Juice of 2 medium limes (¼ cup)
- 3 tablespoons coconut aminos, soy sauce, or tamari
- 3 tablespoon pure honey
- 2 tablespoons toasted sesame oil
- 2 teaspoons grated fresh ginger (very finely minced or grated on a microplane)
For the 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)
Get Recipe IngredientsInstructions
- Start by making the Crispy Rice: Preheat the oven to 400°F.
- Add the cooked rice in a pile to the middle of an 18×13 sheet pan. Drizzle and sprinkle the sesame oil, coconut aminos, and garlic powder over top of the rice. Use a spoon or spatula (or your hands) to mix it together to distribute the seasonings throughout the rice.
- Spread the rice out in a single layer on the sheet pan and pat it down with the back of a spatula or your hands.
- Bake for 18 minutes, tossing after 10 minutes. Then remove from the oven and set aside to cool slightly.
- While the rice is baking, make the Ginger-Lime Dressing. In a glass measure or small jar with a lid, whisk or shake together all of the dressing ingredients; set aside.
- To a large salad bowl, add the coleslaw mix, shredded chicken, edamame beans, avocado, cilantro, cilantro, the white/light green parts of the scallions, and the roasted peanuts. Add the crispy rice.
- Re-whisk or shake the dressing, then pour it all over the salad ingredients. Toss until well coated. Top with the dark green parts of the scallions.
- Serve the salad immediately. Store leftovers in an airtight container for up to 3 days, though the rice won’t be as crispy after storing overnight. This salad is best served the same day it’s made.
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Notes
* Use any cooked and cooled rice, such as jasmine rice, basmati rice, brown rice, black rice, sushi rice, or any leftover rice. It’s best if the rice is cold and mostly dry.
Love chili crisp? This salad is excellent with a little dash of chili crisp on top.
Nutrition Information
- Serving Size: 1 1/3 cups
- Calories: 380
- Fat: 15 g
- (Sat Fat: 2 g)
- Sodium: 613 mg
- Carbohydrate: 35 g
- (Fiber: 6 g
- Sugar: 12 g)
- Protein: 26 g
- Cholesterol: 51 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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