Why We Love This Recipe
Some dishes are just as fun to eat as they are to make, and this Crispy Rice Salad is one of them. With crunchy roasted rice, fresh herbs, a creamy tahini dressing, and a fiery drizzle of homemade chilli crisp, every bite is bursting with texture and flavour.
It’s light enough for lunch, but hearty and satisfying enough to enjoy as a main dinner. The balance of nutty, fresh, and spicy notes makes it a dish the whole family will enjoy.
Why This Dish Works on a Budget
Even though this salad tastes restaurant-quality, it’s surprisingly affordable:
- Rice is cheap and filling, and roasting it gives you that extra crunch without fancy ingredients.
- Tahini lasts for ages in the cupboard – one jar goes a long way across multiple recipes.
- Herbs from the garden or supermarket multipacks keep things fresh without costing much.
- Homemade chilli crisp is far more affordable (and customisable!) than buying a jar.
This is proof that you don’t need expensive ingredients to make something that feels indulgent.
Will You Be Trying It?
This is the perfect recipe if you’re bored of the same old salads. It’s crunchy, refreshing, filling, and budget-friendly, with just enough spice to keep things interesting.
You can also adapt it: swap the tahini for natural yoghurt, add chickpeas or tofu for protein, or use whatever herbs you have on hand. It’s flexible, affordable, and seriously delicious.
Final Thoughts
This Crispy Rice Salad is a recipe you’ll want to put on repeat. It’s fresh, filling, and doesn’t break the bank – exactly what weeknight meals should be.
Next time you’ve got leftover rice sitting in the fridge, give it a quick roast, whip up this salad, and watch it disappear.
Budget Breakdown
Here’s how the cost per portion stacks up across UK supermarkets:
- Aldi – £1.23
- Asda – £1.28
- Morrisons – £1.32
- Tesco – £1.30
- Sainsbury’s – £1.35
(Prices correct at the time of posting — always worth checking for offers!)
Crispy Rice Salad with Chilli Crisp
Ingredients
For the Crispy Rice
- 2 cups cooked and cooled jasmine rice see notes
- 2 tbsp toasted sesame oil
- 1 tbsp chilli crisp see homemade recipe or shop-bought
- 1 tbsp soy sauce
For the Salad
- 2 cups shredded cabbage
- 1 cucumber diced
- 1 cup cooked edamame beans frozen
- 1 bunch fresh coriander chopped
- 1 bunch fresh mint chopped
- ⅓ cup spring onions thinly sliced
- ⅓ cup walnuts roughly chopped (plus extra to serve)
- Extra chilli crisp for serving
For the Dressing
- 75 ml tahini
- ½ lemon zested and juiced
- 2 tbsp extra virgin olive oil
- 1 garlic clove crushed
- 1 tsp maple syrup or honey
- 75 ml water
- Pinch of salt & black pepper
Instructions
Crisp the Rice
- Preheat the oven to 200°C (fan 180°C) / 400°F. Line a large baking tray with parchment paper.
- Mix the rice with sesame oil, soy sauce, and chilli crisp (using gloved hands works best to massage the flavours into the grains).
- Spread the rice in a thin, even layer on the tray and roast for 30–40 minutes, tossing every 10–15 minutes, until golden and crispy.
- Remove from the oven and allow to cool slightly. (See notes for an air fryer method.)
Make the Dressing
- In a small bowl, whisk together tahini, lemon zest and juice, olive oil, crushed garlic, maple syrup, and seasoning.
- Gradually whisk in water until the dressing is smooth and pourable. Adjust thickness with more water if needed.
Build the Salad
- In a large bowl, combine cabbage, cucumber, edamame, spring onion, and walnuts. Season with a pinch of salt.
- Add the cooled crispy rice and pour over most of the dressing. Toss gently to coat everything evenly.
Serve
- Transfer to bowls and drizzle with the reserved dressing.
- Top with extra walnuts, fresh herbs, and as much chilli crisp as you like.
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