If you’ve been searching for a new salad to add to your meal prep, this crispy rice salad has it all—texture, flavour, and plenty of nutrition. Inspired by the popular Laotian dish Nam Khao, this recipe blends the crispy goodness of seasoned rice with the freshness of cucumbers and cabbage, the sweetness of mango, and the spicy richness of chili crisp tahini.

Why You’ll Love This Salad:

  • Packed with Nutrients: edamame is an excellent source of plant-based protein, fiber, and potassium. Cabbage and mango bring vitamins and antioxidants.
  • Crunchy & Satisfying: crispy rice is the hero of this dish, adding a delightful texture to every bite. Roasting the rice makes it wonderfully crispy, a perfect contrast to the refreshing vegetables.
  • Vegan & Gluten-Free: this salad is naturally vegan and gluten-free (using tamari instead of soy sauce), making it suitable for various dietary needs.
  • Meal Prep-Friendly: it stays fresh and delicious for days, making it a perfect choice for meal prep lunches.

Recipe Variations:

  • Add Extra Protein: This salad pairs beautifully with grilled chicken or tofu for an added protein boost.
  • Make it Nut-Free: Swap the cashews for pumpkin seeds or sunflower seeds to make it nut-free.
  • Get Creative with Herbs: Fresh cilantro or mint can be a fantastic addition for a burst of herbal freshness.

This crispy rice salad is an explosion of flavour and texture that’s sure to become a meal prep staple. Whether you’re craving something healthy for lunch or looking for a new dinner favourite, this salad will hit the spot.

Ingredients

  • 2 heaping cups cooked and cooled long-grain white rice (ideally refrigerated overnight or at least 2 hours)
  • 2 Tbsp. toasted sesame oil
  • 1 Tbsp. chili crisp/crunch
  • 1 Tbsp. lower-sodium tamari or soy sauce
  • 2 heaping cups shredded cabbage or coleslaw mix
  • 1 English cucumber (or 3 Persian cucumbers), diced
  • 1 cup shelled edamame
  • 1 ripe mango, julienned
  • 1/3 cup chopped green onion (scallions)
  • 1/3 cup roasted, salted cashews, roughly chopped

Chili Crisp Tahini

  • 2 Tbsp. tahini, well-stirred
  • 2 Tbsp. toasted sesame oil
  • 2 Tbsp. rice vinegar
  • 2 tsp. lower-sodium tamari or soy sauce
  • 2 tsp. chili crisp/crunch
  • 1 tsp. sugar

Directions

  1. Preheat oven to 400°F and a line a large rimmed baking sheet with parchment paper.

    Mix rice with toasted sesame oil, tamari (or soy sauce), and chili crisp (I use gloved hands to thoroughly massage the seasonings into the grains).
    Spread rice in a thin layer on prepared baking sheet and roast for 40 minutes, tossing every 10 to 15 minutes, until crispy. Remove from oven and let cool slightly.
  2. Meanwhile, prepare Chili Crisp Tahini by combining all dressing ingredients in a glass jar or bowl; mix well to combine. Whisk in 1 Tbsp. of water to thin dressing.
  3. Combine cabbage, cucumber, edamame, mango, green onion, and cashews in a large bowl. Season salad components with a pinch of salt. Add cooled crispy rice and dressing; toss well to combine.
Notes 
  • Make-Ahead. Boil the rice up to 24 hours in advance and refrigerate until ready to use. You can also mix the dressing 1 day ahead.
  • Store. Refrigerate leftover salad in an airtight container for up to 3 days. The rice will lose its crisp after being refrigerated, however I still find the salad very enjoyable! (The flavors certainly stay sharp.)
  • Enjoy leftovers chilled, or closer to room temperature by removing the salad from the fridge 30 to 60 minutes before eating.
Recipe by Dishing Out Health.

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