Crispy Rice Salad w/ Edamame & Cucumber

This vegan Crispy Rice Salad is packed with delicious flavors and textures. Crispy, crunchy and slightly spicy baked rice flakes are mixed with edamame, cucumber, creamy avocado, mint and chewy vegan chicken, then it’s finished with a simple ginger tahini garlic dressing. This salad is delicious, filling, refreshing, and tastes great both cold and warm.

The popular Crispy Rice Salad has been a staple in our kitchen for many years now. It’s the perfect recipe to use up any leftover rice (though cooking up a fresh batch just for this recipe is not a crime either), and random veggies you have laying around. It’s easy to make, it’s very customizable, and tastes so so so good!

It’s just one of those recipes that works for pretty much any occasion. Work or school lunch, dinner, meal prep, picnics…i’ve brought it to all of them. And let me tell you, it has been always a crowd-pleaser!

So if you’ve somehow managed to avoid the crispy rice salad trend until now, consider this your sign to try it. And if you’re already obsessed, here’s another version to add to the rotation.

Crispy Rice Salad is…

• vegan and fully plant-based
• naturally gluten-free
• full of flavor
• refreshing and healthy
• delicious both cold and warm
• great to use up leftover rice
• customizable

How to make Crispy Rice Salad

Start by turning your cooked rice into the star of the dish. Mix it with oil, red curry paste, and salt and pepper, then spread it onto a baking tray and bake until crispy and golden. Let the rice cool slightly after baking, as it will continue to crisp up while it sits.

While the rice is in the oven, cook the vegan chicken until lightly browned and flavorful. At the same time, prepare the salad ingredients by chopping the cucumber, avocado, shallot, peanuts and mint, and thawing or cooking the edamame.

To make the dressing, whisk together tahini, lime juice, maple syrup, garlic, ginger, sesame oil, and seasonings. Once everything is ready, combine the crispy rice, veggies, vegan chicken, and dressing in a large bowl. Toss well and serve immediately for maximum crunch, or chill for later if you prefer.

How to serve Crispy Rice Salad

This recipe makes a satisfying main dish for 2 people, or can be served as a side salad for baked tofu, tempeh, or grilled goodies for about 4 people. It’s a great option for sharing at barbecues, potlucks, or casual dinners, since it can be served either freshly made or chilled from the fridge.

The salad is best shortly after mixing, when the rice is still crunchy, but leftovers are delicious too. The rice softens a little as it sits, creating a different but equally tasty texture.

Customize it the way you like it!

• You can add extras to your crispy rice: fresh garlic or garlic powder, chili flakes, ginger, chopped herbs

• Extra veggies like matchstick carrots, shredded cabbage or lettuce, chopped spring onions, broccoli, kohlrabi or bell pepper are all delicious here

• Skip the store-bought vegan chicken if you want, and use tofu skin (beancurd sheets), baked tempeh cubes, fresh tofu cubes, or mock duck instead

• Add extra crunch if you like with fried onions, chopped almonds, or savory granola to your salad

• You can also swap ingredients in the dressing: use peanut butter instead of tahini, rice wine vinegar instead of lime juice, or sugar instead of maple syrup. You can also add extras like hot sauce, vegan fish sauce and soy sauce

More refreshing salads to try:

• Rice Noodle Salad w/ Spicy Peanut Sauce
• Hummus Potato Salad w/ Roasted Vegetables
• Vegan Salad Niçoise
• Spring Pasta Salad w/ Asparagus
• Kohlrabi Slaw w/ Apple & Hazelnut
• Vegan Kimchi Potato Salad
• Roasted Potato Bowl w/ Almond Dressing
• Orzo Salad w/ Roasted Broccoli

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