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A colourful crispy rice salad topped with fresh vegetables, herbs, and a drizzle of spicy chilli crisp.
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Crispy Rice Salad with Chilli Crisp

This crispy rice salad is a flavour explosion – crunchy roasted rice, fresh herbs, nutty tahini dressing, and a fiery drizzle of homemade chilli crisp. It’s light, refreshing, and satisfying enough to enjoy as a main meal.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Lunch, Main Course
Cuisine: American, vegetarian
Keyword: budget friendly, chilli, healthy, Rice, Salad, vegetarian
Servings: 4 large portions
Calories: 515kcal
Cost: from £1.23

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.

Notes

Rice: Best results come from using day-old rice that’s been chilled in the fridge – it crisps up beautifully.
Air Fryer Method: Spread the seasoned rice in the basket and cook at 190°C for 12–15 minutes, shaking halfway through.
Make it nut-free: Swap walnuts for toasted sunflower or pumpkin seeds.
Meal prep: The crispy rice can be made ahead and stored in an airtight container for up to 2 days.