Crispy Rice Salad with Asian Tahini Dressing 

The crunchy rice salads have stormed the world of food lately. An exciting variation is the crunchy rice salad with Asian Tahini seasoning, which combines the creaking with an outbreak of unique flavors.

We love a good salad around here, some of our favorites are beautiful salads composed such as our spring salad with sweet tamari dressing and salmon niçoise salad with Kalamatata dressing. Why not try a crunchy rice salad with an Asian touch?

We were not sure that the hype around the crunchy rice salad was real. But we tried with this colorful version full of flavor and … wow. We are AS I am happy to have done it, especially after experiencing the incredible Asian condiment Tahini.

Because you will love this recipe

This salad is a dream of total consistency: crunchy, creamy, crunchy and fresh everything in a bowl. The real magic? That golden and crunchy rice, directly from the oven. Transform your medium wheat salad into something much more cravish, especially if combined with a crispy seasoning of rice salad.

And let’s talk about flavor. The Tahini Asian dressing is spicy, salty and the right amount of walnuts. He gets his deep UMami football from San-j are not tamari– A change of game for anyone who avoids soy but still craves that bold and tamari flavor. Personally I can enjoy fresh soy like Edamame (Yay for proteins!) But I have to avoid tofu, soy sauce and the traditional tamari. That’s why I like that this condiment brings the taste that I miss, without soy. And if you are in the same boat but you cannot make any soy, simply exchange the Edamame in the salad with shelled peas or chopped snap peas for a plot and an increase in similar proteins.

What do you need:

The dressing:

• Tahini
• Fresh lime juice
• San-j are not tamari
• Maple syrup
• Sesame oil
• Fresh ginger and garlic
• Water for thin

Crunchy rice:

• Cooked and cooled rice
• Olive oil
• Chili Crisp

For salad:

• Caleslaw mixture
• Persian cucumbers
• Green onions
• Bell pepper
• Bombarded cooked Edamame (or exchange with peas if without soy)

Rice

This is the part that makes this salad so special! Start with cooled rice and cooked (excellent use for leftovers). Throw it into olive oil and crunchy chili pepper, then spread it in a single layer on a baking tray lined with parchment. Cook at 400 ° F for about 30 minutes, giving it a launch every 10 minutes. The result? Bitti of perfectly golden and crunchy rice that are totally compelling if combined with the Tahini Asian dressing.

Personalize it!

This salad is super flexible, so make it your:

• Exchange the mix of cabbage salad for chopped cabbage or shredded Romaina
• Add grated chicken, tofu (if you can have soy) for extra proteins
• Use vegetables in brine or Kimchi for a punch of flavor
• Add avocado for a little creamy goodness
• Do you want even more creaking? Mix in some toasted sunflower pumpkin seeds

Frequent questions

How do I make crunchy laugh?
Distribute the cooked rice on a parchment baking tray, throw it with oil and crunchy pepper and cook it at 400 ° F for 30 minutes, launching every 10 minutes.

Can I use another condiment?
Safe! Even a medal based on peanuts or almond butter would work well, even if Tahini keeps it without nuts.

San-j, are not tamari, are they free?
YES! It is an excellent substitute for soy sauce for those who avoid soybean but who still want that umami flavor.

Can I pack your bags for lunch?
Decidedly. Keep the crunchy rice and the seasoning separate until they serve to preserve the consistency, especially when preparing a crunchy rice salad.

Whether you are preparing or serving this as a show-showopping side for your next dinner, this crunchy rice salad is guaranteed to turn your head (and make you return for a few seconds), in particular with its Asian Tahini seasoning. We are officially hooked and we think you will be too.

Do you need multiple salad recipes? Click here!