Description
A vibrant crispy rice salad tossed with edamame, fresh vegetables, and a creamy tahini ginger dressing that brings bold flavor and irresistible texture.
Ingredients
Scale
- 3 cups cooked jasmine rice
- 1 cup edamame beans, shelled and cooked
- 1 large cucumber, chopped
- 2 cups shredded lettuce
- 3 tablespoons tahini
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 lime, juiced
- 2 tablespoons green onions, chopped
Instructions
- Heat a nonstick pan over medium heat until warm.
- In a small bowl, whisk together tahini, grated ginger, minced garlic, soy sauce, maple syrup, rice vinegar, sesame oil, and lime juice until smooth.
- Add a bit of oil to the pan, then spread the cooked rice in an even layer.
- Let the rice cook undisturbed until it becomes golden and crispy, then gently break it apart.
- Continue cooking until most of the rice has crispy edges, then remove from heat.
- In a large bowl, combine crispy rice, edamame, cucumber, shredded lettuce, and green onions.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately while slightly warm and crisp.
Notes
- Use day-old rice for the best crispy texture.
- Add dressing just before serving to keep the rice crunchy.
- Adjust lime juice for more brightness if desired.
- You can substitute tahini with peanut butter for a different flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Keywords: crispy rice salad, edamame salad, tahini ginger dressing, healthy rice bowl, vegan salad