Ingredients
Crispy Rice
- 2 cups cooked jasmine rice (cooled)
- 1 Tablespoon tamari or soy sauce
- 1 Tablespoon sesame oil (or olive oil)
Dressing
- 1/3 cup sesame oil
- 3 Tablespoons tahini
- 3 Tablespoons maple syrup
- 1 teaspoon fresh grated ginger (or 1 tsp ginger paste)
- 1 clove garlic (grated or minced)
- 1/4 cup low sodium soy sauce (or tamari)
- 1/2 teaspoon kosher salt
- 3 Tablespoons rice vinegar
- 1 teaspoon orange zest
Salad
- 4 cups green cabbage (about 1 small head)
- 2 cups red cabbage (1/2 of a small head)
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1 cup shelled and thawed edamame
- 2 cups shredded chicken (about 1 lb, rotisserie chicken recommended)
- 3 fresh mandarin oranges (peeled and separated)
- 1/3 cup slivered almonds
For Serving
- Sesame seeds
- Green onions
- Fresh cilantro
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make the crispy rice: Spread the cooled cooked rice onto the lined baking sheet. Drizzle with 1 tablespoon each of oil and soy sauce, then toss to fully coat the rice. Spread it out evenly in a single layer. Bake in the oven for 30-40 minutes, tossing halfway through to ensure even crispiness. The rice should turn golden brown and very crispy. Let it cool slightly before adding to the salad.
- Prepare the dressing: In a medium bowl or jar, combine sesame oil, tahini, maple syrup, fresh grated ginger, minced garlic, low sodium soy sauce, kosher salt, rice vinegar, and orange zest. Whisk vigorously or shake well until the dressing is smooth and well combined.
- Assemble the salad: In a large bowl, add chopped green cabbage, red cabbage, shredded carrots, sliced green onions, edamame, shredded chicken, mandarin orange segments, and slivered almonds. Toss gently to mix the ingredients well.
- Finish and serve: Right before serving, add the crispy rice to the salad and pour the dressing over the top. Toss everything together carefully to evenly coat the salad without breaking the crispy rice too much. Garnish with additional green onions, fresh cilantro leaves, and sesame seeds for an extra burst of flavor and color.
Notes
- For best results, use jasmine rice as it crisps nicely and has a fragrant flavor.
- You can substitute rotisserie chicken with cooked shredded chicken breast or thigh meat.
- Make sure the rice is completely cooled before baking to achieve the desired crispy texture.
- This salad is best served fresh to maintain the crunchiness of the crispy rice.
- Leftover dressing can be stored in the refrigerator for up to 3 days and stirred well before using.
- To make this salad vegetarian, omit the chicken and add extra edamame or tofu cubes.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
