This vegan Crispy Rice Salad Bowl is packed with garlicky crispy rice and crunchy veggies like cucumbers, edamame, and red cabbage. Leftover rice is tossed with garlic and soy sauce, and baked until crispy perfection. And the easy ginger soy dressing and fresh herbs brighten the salad up with every bite. It’s gluten-free friendly.
If you like Asian-inspired salad, also try Spring Roll Noodle Salad and
Soba Noodle Salad!
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What is Crispy Rice Salad?
I learn so many fun things from social media and trendy recipes are one of them! I know some of them are questionable, but some of them are really worth trying! I was immediately hooked when I saw this viral crispy rice salad online.
Many mouth-watering crispy rice salad variation on social media is inspired by Nam Khao, an appetizer salad that originated in Laos.
So I was inspired by this trend and recreated this viral salad recipe with the ingredients I regularly use at home, Japanese condiments! Soy sauce and garlic create simple yet addicting crispy rice that pairs well with crunchy veggies and flavorful herbs.
Why You’ll Love This Recipe
- Full of texture, crunchy, crispy, and creamy.
- Burst of flavor with garlic, ginger, and herbs.
- Easy to make.
- Satisfying salad with crispy rice.
Ingredients
For the Crispy Rice
- Rice – you need cooked and cooled long-grain rice like jasmine or basmati rice. Leftover, dry, and cold rice is the best! If you don’t have any leftovers, store-bought pre-cooked rice that is sold in pouches is the way to go.
- Sesame Seeds – optional, but add extra nutrition.
- Garlic – finely grated.
- Soy Sauce – use tamari if you want to make this recipe gluten-free.
- Maple Syrup – adds natural sweetness.
- Toasted Sesame Oil – adds richness to the rice and also helps cook it.
For the Ginger Soy Dressing
- Soy Sauce
- Rice Vinegar
- Maple Syrup
- Toasted Sesame Oil
- Ginger
For the salad
- Red cabbage – shred it or use pre-shredded cabbage. Pre-cut coleslaw mix also works.
- Persian Cucumber – I love Persian cucumbers but English cucumber also works well in this recipe.
- Shelled Edamame – You can easily find frozen edamame at a local grocery store. If you’re using frozen edamame, boil them, or add them to a bowl, cover with water, and microwave before use.
- Avocado – avocado and soy sauce based dressing go really well together.
- Green Onion and Cilantro – herby kick of this recipe.
Instructions
- Make the crispy rice: Preheat the oven to 400°F. Line a sheet pan with parchment paper. I use an eighth sheet pan.
- On the sheet pan, use a fork to toss together all the ingredients of crispy rice, then spread evenly into a thin layer. Bake for 30-40 minutes until crispy, tossing and flipping the rice halfway through. Let cool and set aside.
- Make the dressing: in a small bowl, whisk together all the ingredients of the dressing. Taste and add salt as needed. Set aside.
- In a serving bowl, assemble cabbage, cucumber, edamame, avocado, green onion, and cilantro. Drizzle the dressing and toss well. Top with crispy rice and enjoy.
Variation
Customize this salad with your favorite ingredients.
- Protein – add grilled chicken, salmon, or tofu to make a nourishing meal.
- Veggies – carrots, brussels sprouts, snap peas, broccoli.
- Fruits – mangoes, apples, pomegranate seeds.
- Nuts and Seeds – walnuts, almonds, pumpkin seeds, and hemp seeds.
- Nori – crush the seaweed snack to to the salad.
More Salad
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If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!
Crispy Rice Salad Bowl with Avocado, Cucumber and Edamame
Ingredients
For the crispy rice
- 1½ cup cooked long-grain rice jasmine or basmati rice
- 1 teaspoon sesame seeds
- 2 garlic cloves grated
- 2 teaspoons soy sauce
- 1 teaspoon maple syrup
- 1 Tablespoon toasted sesame oil
For the ginger soy dressing
- 1 Tablespoon soy sauce
- 2 tablespoons rice vinegar
- ½ tablespoon maple syrup
- 1 Tablespoon toasted sesame oil
- 1 teaspoon ginger grated
For the salad
- 1 cup shredded red cabbage
- 1 Persian cucumber diced
- ½ cup shelled edamame
- 1 avocado diced
- 3 green onion chopped
- ¼ cup cilantro
Instructions
- Make the crispy rice: Preheat the oven to 400°F. Line a sheet pan with parchment paper. I use an eighth sheet pan.
- On the sheet pan, use a fork to toss together all the ingredients of crispy rice, then spread evenly into a thin layer. Bake for 30-40 minutes until crispy, tossing and flipping the rice halfway through. Let cool and set aside.
- Make the dressing: in a bowl, whisk together all the ingredients of the dressing. Taste and add salt as needed. Set aside.
- Assembly: In a serving bowl, assemble cabbage, cucumber, edamame, avocado, green onion, and cilantro. Drizzle the dressing and toss well. Top with crispy rice and enjoy.
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