Crispy Rice Salad

Crispy rice salad with mango, cucumber, and crunchy edamame tossed in a bold sesame-soy dressing.

The rice is pan-fried until deeply golden and crisp—loud, nutty, and super satisfying.

It adds the perfect contrast to the cold crunch of cabbage, the mellow sweetness of mango, and the coolness of cucumber.

This salad was inspired by versions of Nam Khao I kept seeing around, but I wanted something lighter and totally plant-based.

Here, the rice takes center stage, soaked in sesame and lime, then fried to a crackly crisp.

It’s layered with texture from every angle—shaved carrots, snappy green onions, and a gingery dressing that clings to every bite.

It’s bold, fresh, and hits every texture I want in a bowl—especially when that crispy rice meets juicy vegetables and sweet mango. It’s honestly hard to stop eating.

Crispy Rice Salad Recipe

Ingredients

• 1 cup uncooked jasmine rice
• 1 tablespoon neutral oil (like sunflower or avocado)
• 1 cup shredded green cabbage
• ½ cup shredded red cabbage
• 1 small carrot, julienned or shaved into ribbons
• ½ red bell pepper, thinly sliced
• ½ yellow bell pepper, diced
• ½ cup cooked edamame (shelled)
• ½ small cucumber, thinly sliced into rounds
• ½ ripe mango, peeled and diced
• 2 green onions, sliced diagonally
• 1 tablespoon toasted white sesame seeds

For The Dressing

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon maple syrup or honey
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, finely minced
• 1 tablespoon lime juice (optional but brightens the flavor)

Instructions

1. Rinse the rice thoroughly under cold water until the water runs clear. Cook the rice using your preferred method (stovetop, rice cooker, or instant pot) until soft and fluffy. Spread it on a large tray to cool completely and dry out slightly. You can refrigerate it for at least 2 hours or overnight for best results.
2. Heat a non-stick pan or wok over medium-high heat and add 1 tablespoon of neutral oil. Once hot, add the cooled rice in a single layer. Let it sit undisturbed for 4-5 minutes until it crisps and turns golden brown. Stir and repeat until most of the rice is crunchy. Remove from heat and let it cool.
3. In a small bowl, whisk together all dressing ingredients: soy sauce, rice vinegar, sesame oil, maple syrup or honey, grated ginger, minced garlic, and lime juice.
4. In a large mixing bowl, combine the shredded green and red cabbage, carrots, bell peppers, edamame, cucumber slices, mango cubes, and green onions.
5. Pour the dressing over the vegetables and gently toss everything to coat well.
6. Add the crispy rice just before serving to keep the crunch. Toss lightly to combine or sprinkle on top, depending on your preference.
7. Garnish with toasted sesame seeds and serve immediately.

What Makes Crispy Rice Salad So Special?

This salad stands out because it offers something different in every bite. You get crunch from the crispy rice and fresh vegetables, creaminess from the dressing, and a natural sweetness from mango.

It’s not just a side—it can be a full meal. It also works for many diets, which makes it a flexible option for family meals or group gatherings.

The best part is how everything is tossed together just before eating, so the textures stay sharp and satisfying.

How Do I Make The Rice Perfectly Crispy?

Crispy rice is the heart of this salad, so getting the texture right matters a lot. Here’s how to make it crisp without burning or drying it out.

• Use Cooled Cooked Rice: Freshly cooked rice holds too much moisture. Use day-old rice from the fridge or at least rice that’s cooled completely for a few hours.
• Spread Rice Evenly In The Pan: When pan-frying, press the rice in a thin, even layer so every grain touches the hot surface.
• Don’t Stir Too Soon: Let it sit for a few minutes before flipping or stirring. This allows the rice to get that deep golden-brown crunch.
• Use A Non-Stick Pan Or Well-Seasoned Skillet: This prevents sticking and makes flipping easier.
• Keep The Heat Medium To High: Too low and it steams, too high and it burns. A medium-high heat helps rice dry out and crisp properly.

Can I Make Crispy Rice Salad Ahead Of Time?

Yes, this salad can be made in parts ahead of time, but the crispy rice should always be added last to keep its texture.

• Prep The Veggies In Advance: Chop and store all the vegetables in separate containers in the fridge for up to 2 days.
• Make The Dressing Early: Mix and refrigerate the dressing for up to 4 days. Shake or stir before using.
• Cook And Store The Rice Ahead: Cook the rice a day before and let it chill uncovered in the fridge. This dries it out and makes it easier to crisp.
• Fry Rice Just Before Serving: For the best crunch, always pan-fry the rice fresh, right before mixing or topping the salad.

Can I Use Brown Rice Or Other Grains?

If you want to switch things up or need to use what’s in your kitchen, you can try other grains too.

• Brown Rice: Works well, but takes longer to crisp and has a chewier texture.
• Quinoa: Can be toasted, but it doesn’t get as crispy or golden as rice. Still good for a lighter version.
• Sushi Rice Or Short-Grain Rice: These stick together more and take longer to dry, so spreading them out thin is key.
• Couscous Or Bulgur: These aren’t great for crisping but can be used as a soft grain base if you skip the crispy part altogether.

What Can I Add Or Swap To Make It My Own?

This salad is easy to customize with seasonal or leftover ingredients. You can make it more filling, add protein, or adjust the flavor based on what you love.

• Add Crunch With Nuts Or Seeds: Toasted peanuts, cashews, or sunflower seeds work well.
• Boost Protein: Add grilled tofu, boiled eggs, or chickpeas to make it a main meal.
• Play With The Dressing: Add a spoon of chili crisp or a splash of orange juice for a new twist.
• Include More Veggies: Snap peas, radish slices, or even roasted sweet potato cubes are great additions.
• Switch The Mango: Use pineapple, papaya, or even apple for a different sweet note.

How Should I Store Leftover Crispy Rice Salad?

Storing this salad the right way keeps the texture and flavor fresh. Here’s how to keep each part from going soggy or stale.

• Separate The Rice From The Veggies: Store crispy rice in an airtight container at room temperature for up to 1 day. Keep the salad mix in the fridge.
• Keep The Dressing On The Side: This prevents the salad from getting watery. Store it in a small jar and mix it in just before eating.
• Store Everything In Airtight Containers: Use separate containers for each component to preserve freshness and texture.
• To Re-Crisp Rice: If the rice softens, heat it in a dry pan over medium heat for 2–3 minutes until crisp again.

Is It Good For Meal Prep?

It’s actually great for meal prep—just follow the layering rules and keep parts separate until serving.

• Pack In Sections: Use a divided container or small jars to keep the rice, veggies, and dressing separate.
• Mix Just Before Eating: Shake or stir the dressing into the veggies first, then top with the crispy rice for that crunchy bite.
• Use By Day 2 For Best Texture: The longer it sits, the more the vegetables release moisture, which can soften the rice.

Can Kids Enjoy Crispy Rice Salad Too?

Yes, most kids enjoy the mix of colors and textures, especially with the sweet mango and crispy rice.

• Skip Spicy Additions: If you’re using chili or hot sauces, leave them out or serve them on the side.
• Let Them Build Their Own Bowl: Kids often enjoy meals more when they get to choose their own toppings.
• Use Softer Veggies For Young Kids: If needed, lightly steam tougher vegetables to make chewing easier.
• Add Familiar Ingredients: Grated cheese, corn, or plain cooked chicken can help make the salad more kid-friendly.

How Do I Keep Crispy Rice Salad From Getting Soggy?

To make sure your salad stays fresh and crisp until the last bite, follow these simple tricks.

• Dress Just Before Eating: Add the dressing right before you serve. This keeps the veggies crunchy and rice crispy.
• Use A Salad Spinner On Greens: Wet vegetables make everything soggy. Make sure cabbage or any leafy greens are well-dried.
• Cool Rice Completely Before Frying: Warm rice holds steam and softens the veggies if mixed too soon.
• Don’t Cover While Still Warm: Let crispy rice cool completely before storing it or packing it in a closed container.