Name: Crispy Rice Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Asian
Ingredients: Juice from 1 lime; 1.5 tablespoons rice vinegar; 1/3 cup mayonnaise; 1/2 tablespoon sriracha (you can do a full tablespoon if you like really spicy); 2.5 cups cooked rice, from the day before (White, Jasmine, or Basmati); 3 tablespoons Bachans original BBQ sauce; 1 English cucumber; 1/4 cup thinly sliced red onion; 1 jalapeno, seeds and stems removed, then minced; 1/2 cup fresh cilantro, chopped fine; 6 ounce container cooked and shelled edamame soy beans; 1 cup pre-shredded coleslaw mix (without the sauce packet); 3/4 cup peanuts, roughly chopped; 1 avocado, seeds and pit removed and diced

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It's time for a flavor bomb with this Asian inspired Crispy Rice Salad with Creamy Sriracha Lime Dressing! A variety of textures and flavors with a nice kick of heat make this salad impossible to stop eating. Plus, it's ready to eat in under an hour.

Don't toss that leftover rice...make this salad instead. It's so refreshing with hydrating vegetables, like cucumber, avocado (ok maybe a fruit), and edamame. Plus, we're adding crunch from the crispy rice.

This is a viral TikTok recipe that is actually worth the hype!

For more popular Asian recipes, try these Asian Pork Dumplings, Teriyaki Chicken Burgers, Salmon Lettuce Wraps, and Orange Marmalade Chicken.

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Why You'll Love This Recipe:
Ingredients:
Substitutions and Variations:
How to Make Crispy Rice Salad:
Expert Tips:
More Healthy Salads to Try:
Recipe

Why You'll Love This Recipe:

Unique. It's a fun spin on a salad and features so many flavors and textures.
Make it for Dinner. Top it with Air Fryer Chicken Bites or Sweet Chili Salmon for a protein packed meal.
Easy to Make. Just a bit of chopping and pop the rice in the oven for crisping.
Healthy. This Asian Salad is overflowing with nutrients from all the veggies, and we're getting protein from the edamame and peanuts.

For more viral TikTok recipes, check out this Grinder Pasta Salad, French Onion Pasta, and Feta Fried Eggs.

Ingredients:

Rice: Day old Jasmine or White Basmati Rice is best for this recipe because it's had a bit of time to dry out in the fridge. It's tossed in Bachan's BBQ Sauce and crisps up in the oven into the perfect texture. Try this Blackstone Fried Rice with leftover rice too!

Coleslaw: To save time I buy the bagged version and just toss the sauce packet.

Edamame: Buy the cooked and shelled version and you can dump it right from the container into the salad.

Cucumber: Use an English Cucumber for this recipe because they are much less watery and the seeds will scoop out super easily.

*Find the full recipe ingredients and quantities in the recipe card below.

Substitutions and Variations:

The Bachans BBQ Sauce can be replaced with 3 tablespoons soy sauce and ½ teaspoon of sesame oil for a similar taste and texture.
The Mayo in the dressing can be replaced with plain greek yogurt for a lower fat version.

For more Healthy Summer Salads, try this Dense Bean Salad, Cucumber Radish Salad, Broccoli Salad, and Spring Roll Salad with Peanut Sauce.

How to Make Crispy Rice Salad:

Crispy rice salad spread over cookie sheet.

Step 1: Preheat the oven to 350 degrees. Toss the leftover rice in 3 tablespoons of the Bachan's sauce. Try to really coat each grain in sauce. Spread it out in a thin layer on the cookie sheet. Bake for 15 minutes, then flip and bake for another 10 minutes.

Step 2: While the rice is cooking, make the salad dressing by combining, fresh lime juice, rice wine vinegar, sriracha and mayo. Stir until combined, then pop it into the fridge.

Step 3: For the cucumbers, remove the stem ends, slice it in half lengthwise, and scoop out the seeds with a spoon. Then, cut the cucumbers into ½ inch slices.

Step 4: At this time the rice has cooked for 25 minutes. If it isn't crispy enough, increase the oven heat to 375 degrees and cook for another 5-10 minutes until crispy and browned, but not burnt. Remove from the oven and allow it to cool for 5 minutes.

Pouring sriracha mayo dressing over rice salad.

Step 5: Into a large bowl, assemble all the veggies. Top with crispy rice. Pour over the dressing and toss to combine.

Step 6: Serve and enjoy! This salad tastes best served the day of making it, but it's still tasty the next day too.

Expert Tips:

After completely covering the rice in sauce, spread out onto the cookie sheet as much as possible. This will help it crisp up the best.
I like to scoop out the cucumber seeds to keep the salad from getting too watery.
Don't cut up the avocado until right before serving to avoid it getting brown.

For more rice recipes, try this Pepperoncini Chicken and Rice, Rice Cooker Mexican Rice, Yellow Rice, Coconut Jasmine Rice.

More Healthy Salads to Try:

If you tried this Crispy Rice Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!

Recipe