Crispy Rice Salad with Asian Tahini Dressing
Updated Jul 10, 2025, Published May 31, 2025
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Crispy rice salads have taken the food world by storm lately. One exciting variation is the Crispy Rice Salad with Asian Tahini Dressing, which combines crunch with a burst of unique flavors.
We love a good salad around here, some of our favorites are beautiful composed salads such as our Spring Salad with Sweet Tamari Dressing and Salmon Niçoise Salad with Kalamata Dressing. Why not try a crispy rice salad with an Asian flair?
We weren’t sure if the hype around crispy rice salad was real. But we gave it a try with this colorful, flavor-packed version and… wow. We are so glad we did, especially after experiencing the amazing Asian tahini dressing.
Table of Contents
Why You’ll Love This Recipe
This salad is a total texture dream: crunchy, creamy, crisp, and fresh all in one bowl. The real magic? That golden, crunchy rice, straight from the oven. It turns your average grain salad into something so much more craveable, especially when paired with a crispy rice salad dressing.
And let’s talk flavor. The Asian Tahini Dressing is tangy, savory, and just the right amount of nutty. It gets its deep umami kick from San-J No Soy Tamari—a game-changer for anyone avoiding soy but still craving that bold, tamari flavor. I personally can enjoy fresh soy like edamame (yay for protein!) but need to steer clear of tofu, soy sauce, and traditional tamari. That’s why I love that this dressing brings the taste I miss—without the soy. And if you’re in the same boat but can’t do any soy at all, simply swap the edamame in the salad with shelled peas or chopped snap peas for a similar texture and protein boost.
What You Need:
The dressing:
- Tahini
- Fresh lime juice
- San-J No Soy Tamari
- Maple syrup
- Sesame oil
- Fresh ginger and garlic
- Water to thin
The crispy rice:
- Cooked and cooled rice
- Olive oil
- Chili crisp
For the salad:
- Coleslaw mix
- Persian cucumbers
- Green onions
- Bell pepper
- Shelled cooked edamame (or swap with peas if soy-free)
Making the Crispy Rice
This is the part that makes this salad so special! Start with cooled, cooked rice (a great use for leftovers). Toss it in olive oil and chili crisp, then spread it out in a single layer on a parchment-lined baking sheet. Bake at 400°F for about 30 minutes, giving it a toss every 10 minutes. The result? Perfectly golden, crispy little rice bites that are totally addictive when combined with the Asian Tahini Dressing.
Customize It!
This salad is super flexible—so make it your own:
- Swap the coleslaw mix for chopped kale or shredded romaine
- Add shredded chicken, tofu (if you can have soy) for extra protein
- Use pickled veggies or kimchi for a punch of flavor
- Add avocado for some creamy goodness
- Want even more crunch? Toss in some toasted sunflower pumpkin seeds
Frequently Asked Questions
How do I make crispy rice?
Spread cooked rice on a parchment-lined baking sheet, toss it with oil and chili crisp, and bake it at 400°F for 30 minutes, flipping every 10 minutes.
Can I use another dressing?
Sure! A peanut or almond butter-based dressing would also work well, though tahini keeps it nut-free.
Is San-J No Soy Tamari soy-free?
Yes! It’s a great substitute for soy sauce for those avoiding soy but who still want that umami flavor.
Can I pack this for lunch?
Definitely. Just keep the crispy rice and dressing separate until ready to serve to preserve the texture, especially when packing a crispy rice salad.
Whether you’re meal prepping or serving this as a show-stopping side at your next dinner party, this crispy rice salad is guaranteed to turn heads (and keep you coming back for seconds), particularly with its Asian Tahini Dressing. We’re officially hooked—and we think you will be too.
Need more salad recipes? Click here!
Crispy Rice Salad with Asian Tahini Dressing
Ingredients
Dressing
- ½ cup tahini
- ¼ cup lime juice, (juice of 2 limes)
- 2 tablespoons San-J No Soy Tamari
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 (2-inch) piece of ginger, peeled and chopped
- 1 clove garlic, peeled and chopped
- 2 -3 tablespoons water, to thin
Crispy Rice
- 2 cups cooked rice, cooled
- 2 tablespoons olive oil
- 1 tablespoon chili crisp
Salad
- 2 cups coleslaw mix
- 4 Persian cucumbers, sliced
- 2 green onions, thinly sliced
- 1 red or orange bell pepper, diced
- 1 cup shelled cooked edamame
Instructions
- Blend the tahini, lime juice, San-J No Soy Tamari, maple syrup, sesame oil, ginger and garlic until smooth. Thin with water as needed.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Combine the rice with olive oil and chili crunch and mix well, make sure all the rice is coated. Spread in a single layer and bake for 30 minutes, tossing every 10 minutes. Let cool.
- Mix enough of the dressing with the coleslaw mix to coat. Use this as the base of the salad. Place the vegetables and crispy rice in sections with the rest of the dressing on the side. Top with dressing, toss and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
