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.
Yield
4
Ingredients
¼ cup tahini (such as Seed and Mill)
2 Tbsp. fresh lime juice
1 Tbsp. chile crisp (such as Lao Gan Ma)
1 Tbsp. soy sauce
1 Tbsp. unseasoned rice vinegar
2 tsp. honey
1 tsp. toasted sesame oil
Kosher salt
½ small head of purple cabbage (about 10 oz.), cored, thinly sliced
1 Tbsp. fresh lime juice
Kosher salt
6 oz. frozen shelled edamame
3 cups chilled cooked sushi rice
1 Tbsp. soy sauce
2 Tbsp. vegetable oil
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
1 cup (lightly packed) mint leaves
Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
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