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.
The recipe:
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
Crispy Rice Salad with Creamy Sesame-Chili Dressing
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
