Main Dishesbonappetit4.5
Crispy Rice Salad With Spicy Tahini Dressing
This bountiful and filling salad features crunchy cabbage, sweet mango, creamy avocado, crispy rice clusters, and a spicy tahini dressing.
👥 4 Servings👤 Nina Moskowitz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●pan
- ●skillet
- ●spatula
📝 Preparation Steps
1
Dressing
2
Whisk ¼ cup tahini, 2 Tbsp. fresh lime juice, 1 Tbsp. chile crisp, 1 Tbsp. soy sauce, 1 Tbsp. unseasoned rice vinegar, 2 tsp. honey, 1 tsp. toasted sesame oil, and ¼ cup room-temperature water in a small bowl until smooth; season with a large pinch of kosher salt. Set dressing aside. Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk just before using, adding a few spoonfuls of water to thin out if needed.
. fresh lime juice1 Tbsp(lightly packed) mint leaves1 cup. chile crisp (such as Lao Gan Ma)1 Tbsp. soy sauce1 Tbsp. unseasoned rice vinegar1 Tbsp. honey2 tsp. toasted sesame oil1 tspKosher salt
3
Salad and Assembly
4
Combine ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 1 Tbsp. fresh lime juice, and a large pinch of kosher salt in a large bowl and massage leaves until cabbage begins to soften slightly, about ⏱️ 2 minutes.
. fresh lime juice1 Tbsp(lightly packed) mint leaves1 cupKosher salt
5
Cook 6 oz. frozen shelled edamame in a small pot of boiling salted water until thawed and warmed through, about ⏱️ 4 minutes; drain well and add to cabbage. Set aside.
. frozen shelled edamame6 oz(lightly packed) mint leaves1 cup
6
Using your hands, toss 3 cups chilled cooked sushi rice and 1 Tbsp. soy sauce in a medium bowl to coat. Heat 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add seasoned rice mixture and, using a spatula, press into an even layer. Cook undisturbed until golden and crisp underneath, 6–⏱️ 8 minutes. Turn disk of rice over and cook until light golden on other side, about ⏱️ 4 minutes. Remove pan from heat.
chilled cooked sushi rice3 cups(lightly packed) mint leaves1 cup. soy sauce1 Tbsp. vegetable oil2 Tbsp
7
Add 1 avocado, cut into ½" pieces, 1 Champagne or honey mango, cut into ½" pieces, 3 Persian cucumbers, halved lengthwise, sliced on a diagonal ¼" thick, 1 bunch red radishes (about 5 oz.), trimmed, cut into matchsticks, 3 scallions, thinly sliced on a diagonal, and 1 cup (lightly packed) mint leaves to reserved cabbage mixture and gently toss to combine. Add rice and reserved dressing; toss well to combine, taking care to leave some larger pieces of rice. Taste and season with more salt if needed. Transfer salad to a platter to serve.
avocado, cut into ½" pieces1(lightly packed) mint leaves1 cupChampagne or honey mango, cut into ½" pieces1Persian cucumbers, halved lengthwise, sliced on a diagonal ¼" thick3bunch red radishes (about 5 oz.), trimmed, cut into matchsticks1
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